This Purple Sweet Potato Dip is a colorful and healthy appetizer and snack (think of it like chickpea-free hummus!). It's made with roasted purple sweet potatoes and onion, fresh lemon juice, smoked paprika and dried chipotle. You can "eat the rainbow" all at once by serving this thick and creamy, oil-free, low-fat dip with raw veggies! With a texture similar to thick refried beans, this spicy sweet potato dip is also delicious in tacos, burritos and quesadillas!
I first experimented with this recipe around this time last year, when the blog was brand new and I had purchased some Stokes purple sweet potatoes on impulse one day.
I immediately loved the combination of smoky and slightly spicy chipotle with the subtle sweetness of the purple potatoes, and I even photographed the finished recipe (or attempted to; I remember the photos were terrible)!
It was really delicious, and I was blown away by the super thick and starchy consistency of the Stokes sweet potatoes. So I fully intended to make and photograph it again, but last year being my first holiday season as a blogger, I probably got sidetracked (most likely with my cornbread obsession).
About Purple Sweet Potatoes
If you can't find Stokes purple sweet potatoes at the grocery store, you could try this dip with Okinawan purple sweet potatoes.
According to the Stokes website, their purple sweets are drier and more dense than regular sweet potatoes, and I can confirm that's true! The flesh of these is nothing like a standard sweet potato.
The world of purple sweet potatoes can get a little confusing, but if you have questions about the different types, this page on the Stokes website should help.
A Versatile Dip Recipe
Now that purple sweet potatoes are popping up again in the grocery stores, I decided to revisit this healthy dip! One of the things I love about recipes like this is that it's completely versatile.
I've written the recipe with the whole-food, plant-based, oil-free eaters in mind, but if you include oil in your diet feel free to add olive oil just as you would when preparing hummus. Actually, garlic-infused olive oil would also be amazing.
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Back to variations.... feel free to increase the amount of tahini. You could easily double it. Or if you're not a fan of tahini try it with cashew butter, sunflower seed butter, or even almond butter.
Most importantly, play with the amounts of acid, salt, and spice until you get it just how you like it!
How to Make Purple Sweet Potato Dip
Making this recipe is a breeze! Here's how it goes:
- Chop the sweet potatoes and onion, and bake them in a 400 degree oven for about 30 minutes.
- Process all of the ingredients except water in a food processor until chopped and chunky. Then drizzle in the water while the food processor is running until the dip has reached a smooth consistency.
Voila! See how easy that is? Serve this purple dip with veggies, on top of a big salad, in a bowl of rice and beans, spread on toast, or tucked inside tacos and burritos.
I hope you enjoy this colorful and nutritious Purple Sweet Potato Dip! If you try the recipe I would love to hear from you! Tag me on instagram with @myquietkitchen. And be sure to rate the recipe and leave a comment below to let us know how you served your sweet potato dip.
Happy snacking!
You might also like:
- Za'atar Hummus
- How to Build a Great Veggie Tray
- Roasted Lime and Jalapeno Hummus
- Caramelized Shallot Dip
- Creamy Harissa Sauce
- Roasted Vegetable Sandwiches
Recipe
Smoky Purple Sweet Potato Dip
Equipment
Ingredients
- 1 pound purple sweet potatoes (about 2 medium), cubed - No need to peel; cut into pieces approx. 1- to 1.5-inches in size
- 1 medium onion, peeled and cut into thick slices
- 2 tablespoon tahini or other nut or seed butter - add more if you like
- 1 small lemon, juiced
- 1 ½ to 2 teaspoon dried chipotle flakes
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ to ⅓ cup water, for consistency
Instructions
- Preheat oven to 400 degrees F. Arrange purple sweet potato and onion in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, flip the potatoes, and bake for another 10 to 15 minutes or until the sweet potatoes are easily pierced with a fork.
- Transfer the onion and sweet potatoes to the bowl of a large food processor. Add the tahini, lemon juice, chipotle, smoked paprika and salt. Process until chunky.
- With the processor running, drizzle a few tablespoons of water through the feed tube. Check the consistency, and add more water or tahini if desired. Taste and adjust seasoning.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Chocoviv says
Yum! That looks good!
susan says
Sweet and spicy.... great idea.
Lori says
Thanks Susan! It is a tasty combo. 🙂