Grab some crunchy veggies and fluffy naan and dive into this Spicy Sweet Potato Dip!
Left with a lone sweet potato in the pantry?
That’s cause for celebration! Seriously! There are so many things you can do with a sweet potato.
If you’re looking to make a meal out of it, try making a Savory Stuffed Sweet Potato, blending it into a pot of creamy Roasted Carrot and Sweet Potato Soup, or swirling it into a luscious parmesan cream sauce with this Sweet Potato Alfredo. All three recipes are made with just a single sweet potato!
Simply feel like snacking? I GOT YOU.
This spicy sweet potato dip is a crazy tasty. You can use it as a dip for crispy falafel, flatbread, carrot sticks, and/or pita chips or serve it up side-dish style as a base for your favorite protein and veggies.
Spicy Sweet Potato Dip
For a spicy kick to the taste buds, I added cayenne pepper and topped it with a drizzle of spicy sesame oil. Though I haven’t tried it, I feel like a little Sriracha might be a super fun addition too. Not a fan of heat? Skip things mild and skip the spice entirely!
Spicy Sweet Potato Dip
- 1 large sweet potato (approx. 1.5lbs)
- 1-2 tsp healthy oil (olive, avocado, coconut, etc...)
- salt and pepper to taste
- 3 TBSP tahini paste
- 2 cloves garlic
- 1/2-1 tsp salt (season to taste)
- 1/2 tsp cayenne pepper
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/2 lime
- Pre-heat oven to 375 degrees F. Line a baking/roasting tray with parchment paper.
- Peel sweet potato and cut into one-inch cubes. Smash/flatten you garlic cloves with a knife.
- Spread garlic and sweet potato spaced on a parchment-lined baking/roasting tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender and easily mashed with a fork.
- Allow to cool slightly, then add to a blender or food processor and puree until smooth.
- Add tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water (1 TBSP at a time) and continue blending until smooth and creamy. I like mine extra thick!
- Pour contents into a small serving bowl and surround with your choice of fluffy flatbread, pita chips, and carrot sticks. For a side-dish vibe, use the dip as a flavorful base for your favorite protein and veggies. Enjoy!
Inspired by Cookie and Kate’s Spicy Sweet Potato Hummus but with a chickpea-free twist!
Love legumes? You can 100% puree a cup of garbanzo beans or white beans into this tasty sweet potato dip. Simply re-season to taste after the addition, top with a drizzle of your favorite olive oil, and have at it! Spicy harissa-infused olive oil would be AMAZING!
hungry for more?
- Sweet Potato Chickpea Burgers – READER FAVORITE!
- Moroccan Sweet Potato Soup (Instant Pot + Stove Top)
- Spicy Hummus with Jalapeño Salsa
It was delicious
Yay! So happy you enjoyed it, Astrid!
I always try and say thanks for a recipe when I try it! So you know I loved it…and so I see my modifications! I kinda eyeball so used 2 sweet potatoes and didn’t quite double everything. 5 tbl. Tahini. Probably doubled the spices but instead of all cayenne I did 1/2 cayenne and 1/2 curry powder. Added a little water to help blend and it’s dynamite! I love it with celery. And makes a great gift!
I really want to try this but is there any common ingredient that I can use instead of tahini paste??
Hi Joseph! Tahini is a prominent ingredient in hummus so you could try adding a few TBSP of plain hummus to the dip for the flavor.
Addicting 🙂 I do not add the tsp of oil when blending and still it’s so smooth, creamy and delicious thanks to the tahini. One of my staples, a great way to elevate every veggie dish. Thank you!
I have made this sweet potato dip it is great. How long does it stay fresh, flavor wise in the fridge. Thanks
Hi Cindy! We scarfed ours within 48 hours (slightly warming up the leftovers b/c I love warm dip with warm pita wedges). I believe food safety wise they say 3-4 days according to the Mayo Clinic.
Can this recipe be made ahead of time?
Yes! Bring to room temperature (or gently warm) before serving, then add desired toppings/extras. xo
Can this be made a couple days ahead of serving? And just kept refrigerated? Just clarifying.
Hi Julie! I’ve only made the day before to warm and serve the following day, but given the ingredients it should be fresh along the lines of standard food safety for leftovers.
Easy and yum, thanks
Awesome recipe..very easy but better than that it tastes amazing, thanks for posting it
So glad you enjoyed it Margi – thank you!
I just made homemade tortilla chips this would be the perfect dip to use with them!
A perfect match! Love homemade chips!
Love a good sweet potato dip. Delicious!
Sweet potatoes are just so creamy! Thanks Nellie!
I love sweet potatoes and this dip is the perfect dip for my veggies!
Thanks Jennifer! xo