Creamy DIY sweet potato dip is love at first bite, addictively yummy, ‘more please’ healthy vegan, and as delightful as its brilliant orange color.
Recipe Features
Easy – You don't need advanced cooking skills to make this delicious dip. All you'll need is a baking tray and a food processor or blender.
Zesty, spicy, and sweet – 2 spices, lime juice, and the natural sugar in baked sweet potatoes ramp up for a surprisingly savory flavor.
Healthy – Just like our oil-free hummus, you won't find added oil except the natural oil produced by the sesame seeds in tahini. We've even got a homemade tahini recipe, so you can maximize flavor, freshness, and additives.
7 Ingredients
Sweet potatoes – Aim for 3 cups of diced sweet potato. This is about 1 ½ pound or 2 – 3 medium potatoes.
Garlic – 2 fat cloves of minced garlic get roasted along with the sweet potatoes and spices.
3-spices – Cumin, smoked paprika, and salt are the 3 essentials. If you want more of a hot spicy flavor, you might consider adding a dash of cayenne pepper. If you use hot smoked paprika, then you’re already covered.
Tahini – Tahini ground sesame seed paste puts this dip together. You don't need a lot. 3 tablespoons will do it. Making tahini yourself is easy to do and gives you complete control over the freshness. If you buy it, check that it's nothing but sesame seeds. Some brands are processed with oil. If your tahini contains salt, you may want to cut down on the added salt in the dip. You can always add it later.
Lime juice – Unlike hummus, which relies on lemon juice, lime is sweeter and less sour. Don't worry, it won't be too sugary - even with sweet potatoes.
Pro Tips
- Smaller sweet potato cubes bake quicker. Keep them small and relatively uniform in size.
- The best way to cover the sweet potato cubes is to place them in an airtight container or large bag that can be sealed. Add the cumin, paprika, salt, and garlic. Then give it a good shake-up. That should cover the cubes.
- Be sure to preheat the oven before you roast the sweet potatoes. Use parchment paper or a silicone baking mat over the baking tray. This keeps the mess to a minimum. A large glass baking dish also works.
- Toss the sweet potatoes a few times as they bake. Test for doneness by piercing one of the cubes with a fork. You want the cubes soft and tender.
- Once the sweet potatoes are done, you are 5 minutes to dip. Place the sweet potatoes, tahini, and lime juice in a food processor or blender. Blend until smooth.
- Now, the fun part. Taste the dip before removing it from the food processor. That way, if you adjust the lime juice or spices, it's easy to blend.
Common Questions
Sweet potato dip is great dipped with chips, crackers, veggies, or flatbread. It also makes tasty sweet potato spread for wraps or sandwiches.
Sweet potato dip is a great way to use up extra baked or boiled sweet potatoes. Just add the spices, along with the tahini and lime juice, and process until smooth.
If you don't have smoked paprika or find the flavor overpowering, chipotle powder is a good substitute. It has a more subtle smoky flavor but will complement the rest of the ingredients in the dip.
More Serving Ideas
- Serve this dip with whole wheat pita bread
- Spread it on your favorite flatbread. We like mashed potato tortillas. Then add any veggies you want and call that a yummy wrap.
- Stuff celery sticks with a sprinkle of chopped parsley for pretty and healthy appetizers or snacks.
- Sweeten up Greek flatbread pizzas and switch up traditional hummus for sweet potato dip.
- Burgers love this dip. We recommend samosa burgers or chickpea burgers, but don’t stop there. Get burger inspired.
- Experiment with the flavor by adding a pinch of cumin, cinnamon, sumac, garam masala, or chili powder.
Dips We Love
👩🏻🍳 Recipe
Roasted Sweet Potato Dip
Rate this Recipe:
Ingredients
- 1 ½ pounds sweet potatoes - 3 cups peeled and diced
- 2 cloves garlic - minced or pressed
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 3 tablespoons tahini
- ¼ cup lime juice - 1 lime
- 2 tablespoons parsley - chopped, optional
Instructions
- Preheat the oven to 400 f (200 c). Place the sweet potato cubes in a dish or container with a lid. Add the cumin, smoked paprika, salt, and garlic. Shake the container to coat the cubes. Place the sweet potatoes on a parchment-lined baking tray. Bake for 20 minutes until the sweet potatoes are tender when pierced with a fork.
- Add the roasted sweet potatoes, tahini, and lime juice to a food processor or blender. Blend until smooth.
- Taste the dip before moving it from the food processor. That way, if you add more spices or lime juice, you can give it a quick blend.
- Garnish with chopped parsley, if desired.
- Makes 2 cups.
Notes
- Nutritional information based on ¼ cup servings.
- If you make this dip using leftover sweet potatoes, add the cumin, smoked paprika, salt, and garlic to the food processor. You may want to cut the garlic back to 1 clove, as raw garlic tastes stronger than roasted.
- Chipotle powder can be substituted for smoked paprika in a pinch. Adjust if it is extra hot.
- This recipe was made with salt-free tahini. If your tahini contains salt, cut the added salt in half and adjust after blending the dip.
- Store leftover dip in an airtight container for 5 days. I don't recommend freezing the dip because the flavor will be diluted and texture diminished after thawing.
Nutrition
Nutritional information is an estimation only.
Jordan
This is delicious. Thank you for sharing! I boiled the sweet potatoes instead of baking them and still loved the texture of the spread. New favorite recipe, thank you again!
Denise
So happy to hear you enjoyed this. I'll admit it, I 'overcook' sweet potatoes occasionally so I can whip this dip up and make quick wraps. It's great for that 🙂