Sweet Potato Dip
A creamy and flavorful dip made from roasted sweet potatoes, Greek yogurt, and spices, perfect for snacking.
Equipment
- Oven
- Food Processor
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 large sweet potatoes about 1.5 pounds
- 1 clove garlic peeled and roughly chopped
- 2/3 cup plain Greek yogurt
- 1/2 tsp smoked paprika
- 2 Tbsp honey or more to taste
- 1-2 tsp fresh lemon juice
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1 tsp salt or more to taste
- 1/4 tsp black pepper or more to taste
- 2 Tbsp fresh chopped chives plus more for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the sweet potatoes and prick several holes in them with a fork. Place on a baking sheet and roast for 45 minutes to 1 hour, until tender.
- Once cooked, let the sweet potatoes cool completely before slicing them in half and scooping out the flesh into a mixing bowl.
- In a food processor, combine the sweet potato flesh, garlic, Greek yogurt, honey, lemon juice, smoked paprika, cumin, cayenne pepper, salt, and black pepper.
- Blend until smooth, scraping down the sides as needed.
- Transfer the dip to a serving bowl and fold in most of the chives, reserving some for garnish.
- Garnish with remaining chives and serve chilled or at room temperature with pita chips or crackers.
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Notes
Store in an airtight container in the refrigerator for up to one week. Can also be frozen for up to three months.