Creamy Spicy Sweet Potato Dip
A creamy, smoky, and slightly spicy dip made from roasted sweet potatoes, tahini, and zesty spices. This fiber-rich, plant-based appetizer is easy to prepare and makes a healthy snack or side dish for any occasion.
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.
