This Spicy Sweet Potato Dip is a creamy, wholesome twist on traditional hummus that skips the chickpeas but keeps all the flavor.
Made with roasted sweet potatoes, tahini, and warm spices, it’s packed with fiber, plant-based protein, and heart-healthy fats while being naturally low in saturated fat.
Perfect for everyday snacking, meal prep, or entertaining, it’s an easy, nutrient-rich dip that pairs beautifully with veggies, flatbread, or your favorite crunchy sides.
Creamy Spicy Sweet Potato Dip
Equipment
- 1 large baking sheet (lined with parchment paper)
- 1 knife (for peeling and chopping sweet potato)
- 1 cutting board
- 1 blender or food processor
- 1 Measuring Spoon Set
- 1 Small serving bowl
Ingredients
- 1 large sweet potato about 1.5 lbs, peeled and cubed
- 1 –2 teaspoons olive oil or avocado/coconut oil
- Salt and black pepper to taste
- 3 tablespoons tahini paste
- 2 cloves garlic smashed
- ½ –1 teaspoon salt adjust to preference
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Juice of ½ lime
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect roasting temperature. While it warms up, line a large baking sheet with parchment paper. This prevents the sweet potatoes and garlic from sticking, promotes even roasting, and makes cleanup much easier.
- Peel and Cube Sweet Potatoes: Take your large sweet potato (approximately 1.5 lbs) and carefully peel the skin using a vegetable peeler. Once peeled, cut the sweet potato into one-inch cubes. Try to keep the cubes relatively uniform so they roast evenly. Place the cubed sweet potatoes in a bowl until ready to season.
- Prepare Garlic for Roasting: Smash 2 garlic cloves lightly with the side of a knife to release their aroma. You don’t need to chop them finely; leaving them mostly whole allows them to roast gently and develop a mellow, sweet flavor that infuses the dip.
- Season Sweet Potatoes and Garlic: Spread the cubed sweet potatoes and smashed garlic on the prepared baking sheet. Drizzle with 1–2 teaspoons of olive oil (or your preferred healthy oil like avocado or coconut) and sprinkle with salt and black pepper to taste. Use your hands or a spatula to toss everything together, making sure each piece is lightly coated with oil and seasoning.
- Roast Sweet Potatoes and Garlic: Place the baking sheet in the preheated oven and roast for 30 minutes, flipping halfway through for even browning. The sweet potatoes should be tender and slightly caramelized, and a fork should pierce them easily. The roasted garlic will become soft and fragrant.
- Allow Roasted Ingredients to Cool: Once roasted, remove the baking sheet from the oven. Let the sweet potatoes and garlic cool for 5–10 minutes to avoid burning the blender or food processor and to make handling easier. This brief resting period also helps the flavors settle.
- Blend Sweet Potatoes into a Smooth Base: Transfer the roasted sweet potatoes and garlic into a blender or food processor. Pulse until smooth, scraping down the sides as necessary. This creates the creamy base for your dip.
- Add Creamy Tahini and Spices: To the blended sweet potato, add 3 tablespoons of tahini paste, ½–1 teaspoon salt (adjust to taste), ½ teaspoon cayenne pepper, ¼ teaspoon smoked paprika, and ¼ teaspoon cumin. Squeeze in the juice of ½ lime for brightness. Blend thoroughly until fully incorporated and creamy.
- Adjust Consistency: Check the consistency of your dip. If you prefer it thinner, add 1 tablespoon of water at a time, blending after each addition, until it reaches the desired texture. For a thick, hearty dip, no extra liquid may be necessary. Taste and adjust seasoning as needed.
- Serve and Garnish: Spoon the dip into a small serving bowl and smooth the surface. For extra flair, drizzle with spicy sesame oil, sprinkle toasted sesame seeds, or add roasted pepitas or nuts. Serve with fresh vegetables, pita chips, or warm flatbread. The dip also works beautifully as a base for roasted vegetables or proteins.
- Enjoy Your Creamy, Flavorful Dip: Dive in immediately with your favorite dippers, or refrigerate for later use. This versatile, nutrient-rich dip is perfect as a snack, appetizer, or light side dish, bringing a smoky, sweet, and slightly spicy flavor to every bite.
Notes
- Roasting Tips: Make sure the sweet potatoes are cut into uniform pieces for even roasting. This ensures they cook consistently and develop a natural caramelized sweetness.
- Tahini Choice: Use a smooth, high-quality tahini for the creamiest texture. Stir the tahini well before measuring, as it can separate in the jar.
- Spice Adjustment: Feel free to adjust the cayenne, smoked paprika, or cumin to suit your taste. Start small and add more gradually for controlled heat and flavor.
- Consistency Control: For a thinner dip, add water or a splash of plant-based milk, one tablespoon at a time. For a thick, hearty dip, skip the extra liquid entirely.
- Garnish Ideas: Toasted sesame seeds, roasted pepitas, or a drizzle of spicy sesame oil elevate flavor and presentation. Fresh herbs like parsley or cilantro also make a beautiful garnish.
Chef’s Secrets for Perfect Dip
To achieve a creamy, flavorful dip every time, roasting the sweet potatoes and garlic properly is key.
The caramelization adds natural sweetness that balances the spices.
For a smoother texture, blend while the sweet potatoes are still slightly warm—this helps the tahini emulsify more effectively.
Don’t underestimate the lime juice: it brightens the flavors and prevents the dip from tasting too heavy.
Finally, taste and adjust the seasoning at the end, as roasted vegetables can vary in sweetness.
Serving Suggestions for Maximum Enjoyment
This dip is versatile and pairs beautifully with a variety of foods.
Serve with crisp vegetable sticks like carrots, cucumber, or bell peppers for a healthy snack.
Soft, warm flatbreads or pita chips make it a perfect party appetizer.
It also works as a creamy base for roasted vegetables, grain bowls, or grilled proteins, transforming everyday meals into colorful, flavor-packed dishes.
For a twist, swirl in extra cayenne or smoked paprika just before serving for a visual and flavorful pop.
Storage Tips for Freshness
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
If it thickens too much after chilling, stir in a teaspoon or two of water to restore a creamy texture.
The dip also freezes well—place it in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge and stir well before serving.
Always taste after storing, and adjust seasoning slightly if needed.
Frequently Asked Questions
1. Can I make this dip ahead of time?
Absolutely! This dip can be made a day or two in advance. Store in an airtight container in the refrigerator, and bring to room temperature before serving for the best flavor.
2. Can I use canned sweet potato instead of fresh?
While fresh roasted sweet potatoes yield the best flavor and texture, you can use canned sweet potatoes in a pinch. Drain thoroughly, then blend with the tahini and spices, adjusting seasoning as needed.
3. How can I make this dip spicier?
Increase the cayenne pepper gradually, or add a pinch of crushed red pepper flakes. For a smoky heat, a dash of smoked paprika also enhances the flavor without overwhelming the sweetness.
4. Is this recipe vegan and gluten-free?
Yes! The dip is naturally vegan and gluten-free. Pair it with gluten-free crackers or vegetables for a completely allergen-friendly appetizer.
5. Can I use other spices or flavor variations?
Definitely! Sweet potato pairs well with a variety of spices such as coriander, turmeric, or chili powder. You can also add roasted red peppers, fresh herbs, or a small amount of maple syrup for a unique twist.
