3 large sweet potatoes
1 tablespoon vegan margarine
4 (8-ounce) containers vanilla soy yogurt
1/4 cup brown sugar, plus more for garnish
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1. Rinse sweet potatoes well and poke several holes in each with a fork. Microwave on high for 10 minutes, or until very soft. Rotate once during cooking.
2. Remove sweet potatoes from microwave and cut in half. Watch you fingers-- they will be hot! When they are cool enough to comfortably handle, scrape the sweet potato meat from the skin and discard skin.
3. Place sweet potato meat and margarine into a food processor or blender. Blending into a smooth and creamy texture. Add soy yogurt, brown sugar, cinnamon, cloves, and nutmeg. Process until smooth.
4. Transfer to a bowl and refrigerate for at least one hour before serving. Just before serving, sprinkle the top with brown sugar.
Bring it to a party with your favorite crunchy dippers (I suggest pretzels, apple and pear slices, even carrot and celery sticks) and watch it disappear!
Source of recipe: I wrote this recipe for a party I was attending and it was a huge hi!