Roasted Sweet Potato Dip

A bowl of creamy sweet potato dip topped with chopped parsley.

5 from 2 votes

Creamy roasted sweet potato dip is love at first bite, addictively yummy, ‘more please’ healthy vegan, and as delightful as its brilliant orange color.

Prep Time10

Cook Time30

Total Time40

Course: Condiment

Cuisine: American

Diet: Vegan

Servings:

Calories: 111kcal

Author: Denise Perrault

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

US Customary - Metric

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