Chipotle Purple Sweet Potato Dip is a colorful and healthy appetizer (think of it like chickpea-free hummus!) made from 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 would also be right at home in tacos, burritos and quesadillas!
I first experimented with this recipe right 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 potatoes, and I even photographed the finished recipe (or attempted to; I remember the photos were terrible)! But 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 it being my first holiday season as a blogger, I must have gotten sidetracked (most likely with my cornbread obsession).
This Purple Sweet Potato Dip is Totally Flexible
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 if making hummus. Actually, garlic-infused olive oil would also be a great pairing.
If you can’t find Stokes purple sweet potatoes, 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.
Back to variations…. you can also increase the amount of tahini if you like, especially since I called for a measly two tablespoons. You could easily double that amount. 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 Chipotle Purple 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 Chipotle Purple Potato Dip! If you try this recipe I would love to hear from you! Tag me on facebook or 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:
Roasted Lime and Jalapeno Hummus
Caramelized Shallot Dip
Creamy Harissa Sauce
Roasted Vegetable Sandwiches with Smoky Walnut Sauce
Chipotle Purple Sweet Potato Dip
Ingredients
- 1 pound purple sweet potatoes (about 2 medium), chopped No need to peel; aim for pieces about 1 inch x 1 inch x 1/2 inch thick
- 1 medium onion, peeled and cut into thick slices
- 2 Tbsp tahini or other nut or seed butter (add more if you like)
- juice from 1 lemon
- 1 1/2 to 2 tsp dried chipotle flakes
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 to 1/3 cup water, for consistency
Instructions
- Preheat oven to 400 degrees F. Arrange purple sweet potato and onion in a single layer on a baking sheet. Bake for 20 minutes; then flip the potatoes, and bake for another 10 to 15 minutes or until sweet potato can be pierced with a fork.
- Transfer the baked sweet potato and onion to the bowl of a food processor. Add the tahini, lemon juice, chipotle, smoked paprika and salt. Process until chopped and chunky.
- With the processor running, drizzle a few tablespoons of water through the feed tube. Check the consistency, and add more water if needed. Taste and adjust salt and spice as desired.
susan
September 21, 2019 at 9:52 amSweet and spicy…. great idea.
Lori
September 21, 2019 at 10:42 amThanks Susan! It is a tasty combo. 🙂
Chocoviv
September 23, 2019 at 10:12 amYum! That looks good!