This Sweet Potato Pie Dessert Hummus will rock your socks. It tastes just like mama’s sweet potato pie but with all the healthy ingredients. Eat this hummus anytime— breakfast, lunch, dinner, dessert. Serve with apples and cinnamon pita chips at your fall party!
I’m sorry, like really really sorry. I feel like I need to get it right out in the open and confess how sorry I am for posting such a tempting and addicting recipe.
I may or may not have eaten this hummus for two meals yesterday. Yeah, it’s one of those can’t stop won’t stop, and won’t eva get sick of it types. I don’t think that dessert being in the title makes it off limits for meal time, do you? I mean after all it’s chickpeas and sweet potatoes… that’s like dinner food, right? Yeah, that’s what I thought too.
Dinner food that tastes like dessert. I’ve always been a dessert first kind of girl anyway.
This Sweet Potato Pie Dessert Hummus is so good you could lick it off the spoon, I’m speaking from experience peeps. Or better yet, smack-yo-face-into-the-bowl type of hummus… maybe I’m getting a little carried away ’cause that would be eeewwwkie.
It is addicting though, you’ll want to keep tasting it,
and tasting it,
and it gets better with each bite.
It might be a good idea to serve this with apple slices considering how much I ate of it yesterday, that would have been a smart choice. Instead I indulged this dessert hummus, I mean sweet potatoes and chickpeas with homemade cinnamon pita chips… at least they were whole wheat?
You can easily make this recipe by steaming the potato in the microwave for 5 minutes, but I’m a roasted sweet potato snob. So I roasted these pretty little sweets. And you know what else happens when you cook ’em…
They become hot potatoes… aka this hummus is creamy warm… just like eating sweet potato pie right out of the oven. Gotta eat it when it’s warm.
Okay okay, enough sweet talk. Go get your dessert on!
- 1 medium sweet potato, peeled and diced
- 1 can chickpeas, drained
- 1 teaspoon cinnamon, divided
- 1 teaspoon vanilla extract
- 2 tablespoons 100% pure maple syrup + 1 teaspoon for topping
- 2 tablespoons coconut oil
- ¼ cup water
- salt to taste
- 2 tablespoons chopped pecans, for topping
- 1 tablespoon unsweetened coconut flakes, for topping
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- Place sweet potatoes on baking sheet and spray with cooking spray, salt and ½ teaspoon of cinnamon; bake for 35 minutes until potatoes are caramelized.
- Pour sweet potatoes into food processor along with chickpeas, ½ teaspoon cinnamon, vanilla, syrup, coconut oil and water; process until smooth.
- Pour hummus into bowl and top with drizzle of maple syrup, pecans, and coconut flakes.
- Serve with cinnamon pita chips or sliced apples.