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

Creamy DIY Sweet Potato Dip [Vegan]

$2.99
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Serves

2 cups

Cooking Time

40

Ingredients

  • 1 1/2 pound (450 grams) sweet potatoes (3 cups peeled and cubed)
  • 2 cloves of garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 3 tablespoons of tahini
  • 1/4 cup lime juice (1 lime)
  • 2 tablespoons of chopped parsley for garnish (optional)

Preparation

  1. 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 baking tray lined with parchment paper or a silicone baking mat. Bake for 20 minutes until the sweet potatoes are very tender when pierced with a fork.
  2. Add the roasted sweet potatoes, tahini, and lime juice to a food processor or blender. Blend until smooth. Taste and adjust. 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.
  3. Serve sweet potato dip with pita chips or your favorite veggies. This dip also serves as a delicious sweet potato spread, so consider wraps.


    About The Author

    Denise Perrault

    See My Recipes

    I’m Denise, and I’m the founder and chief inspiration officer at Another Music in a Different Kitchen. An educator by calling and a lifelong learner, my mission is to work with the plant-curious and the seasoned pro alike to enjoy mouth-watering recipes, gain research-based knowledge, and find a supportive environment. So if you want great recipes and ideas, increased understanding through Food for Life courses, or coaching using the Well Start approach, visit me at Another Music in a Different Kitchen.

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