Sweet Potato Dip Recipes

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

SPICY SWEET POTATO DIP

Steps:

• 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!

SWEET POTATO-MARSHMALLOW DIP

Steps:

• Put 3 sweet potatoes on a baking sheet and bake at 400˚ until soft, about 1 hour. Peel, then puree in a food processor with 1/3 cup tahini, 1 tablespoon each olive oil and lemon juice and 1 grated garlic clove; season with salt. Thin with water as needed. Transfer to a bowl. Spread 1/2 cup mini marshmallows on a baking sheet and broil until toasted. Top the dip with the marshmallows, pomegranate seeds and toasted sesame seeds. Serve with sweet potato chips.

BREAKFAST SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.
• Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.
• Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.
• Spoon sweet potato mixture into a bowl and serve.

DIP FOR SWEET POTATO FRIES

Steps:

• Measure and mix all ingredients. Enjoy! (The same as many foods, the more time this has to sit the better it takes. So, if time allows make a day or a couple hours ahead of time).

SWEET POTATO WEDGES WITH CHILI MAYO

Steps:

• Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.

HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
• Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
• Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

SWEET POTATO DIP

Steps:

• Gather the ingredients.
• Preheat an oven to 425 F.
• Scrub the sweet potato clean and put it in the oven to roast until it's tender when pierced with a fork, about 45 minutes. Alternatively, you can cook the sweet potato in a microwave-poke the sweet potato all over with a fork and microwave on high in 1-minute increments until the sweet potato is tender all the way through, about 6 minutes total.
• When the sweet potato is done, let it sit at room temperature until it's cool enough to handle, at least 30 minutes. Remove and discard the peel and put the roasted, peeled sweet potato in a food processor . Pulse a few times just to start to break the sweet potato down.
• Peel and mince the garlic and add it to the sweet potato. Pulse to combine. Add in the almond butter, smoked paprika, and cayenne pepper, to the sweet potato. Whirl, scraping the sides of the bowl down with a spatula as necessary to keep the mixture together until the mixture is silky smooth.
• Add salt and lemon juice to taste. Transfer the mixture to a serving bowl. Serve immediately or cover and chill for up to three days.
• Enjoy.

SWEET POTATO AND ONION DIP

Steps:

• Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
• Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
• Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
• Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
• Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
• Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.

SWEET POTATO FRIES WITH YOGURT CHIVE DIP RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
• Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 to 25 minutes, flipping halfway through.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

SPICY SWEET POTATO CHIPS & CILANTRO DIP

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.

SWEET-POTATO DIP

Steps:

• Preheat oven to 400° F.
• Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.
• In a food processor purée potatoes with remaining ingredients, adding enough water to reach desired consistency.
• Serve dip with chips or crudités.