Roasted Sweet Potato Dip

You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
4 servings


  • 1 medium sweet potato

  • ¼ cup chopped cilantro

  • 2 tablespoons fresh lime juice

  • 2 tablespoons tahini

  • 2 cloves garlic, pressed

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • ¼ teaspoon red pepper flakes, or more to taste

  • 1 tablespoon chopped pistachios


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.

  2. Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.

  3. Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.

  4. Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.

  5. Spoon dip into a bowl, garnish with chopped pistachios, and serve.

Nutrition Facts (per serving)

112 Calories
5g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 112
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 333mg 14%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 3g
Vitamin C 5mg 26%
Calcium 62mg 5%
Iron 2mg 8%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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