purple sweet potato dip surrounded by raw veggies
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5 from 1 vote

Chipotle Purple Sweet Potato Dip

Creamy purple sweet potato dip with smoky and spicy chipotle plus smoked paprika. Makes a great appetizer or spread. Vegan, gluten-free and oil-free.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: chickpea free hummus, chipotle dip, Stokes purple sweet potatoes
Servings: 6 servings
Calories: 120kcal
Author: Lori Rasmussen


  • 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


  • 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.


Chipotle Purple Sweet Potato Dip is best served at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Chipotle Purple Sweet Potato Dip
Amount Per Serving
Calories 120 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Cholesterol 0mg0%
Sodium 200mg8%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 3g3%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 20mg24%
Calcium 6mg1%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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