Creamy purple sweet potato dip is made with smoky and spicy dried chipotle, smoked paprika, and roasted onion. Great as an appetizer or spread. Vegan, gluten-free and oil-free.
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
Purple Sweet Potato Dip tastes best served at room temperature. Store leftovers in the refrigerator for up to 3 days.