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Sweet and savory, with warm spices, this Sweet Potato Dip is a light and satisfying addition to any appetizer spread.
Made with just 10 ingredients and 15 minutes of active time, this Sweet Potato Dip recipe is also perfect for painting on flatbreads or sandwiches.
For more fall-inspired dips, try my Pumpkin Hummus or Cream Cheese Apple Dip next!
Why I Love This Recipe
- Versatile – It’s easy to turn into a vegan sweet potato dip, so you can fit it into most diets. It’s also equally delicious as a sandwich spread as it is a dip!
- Wholesome & Nutritious – It’s made from protein-packed Greek yogurt and highly nutritious sweet potatoes.
- Budget-Friendly – This delightful dip requires just one big sweet potato and mostly pantry staples.
RECIPE WALK-THROUGH
Key Ingredient Notes
This Greek yogurt sweet potato dip is made with just 10 easy-to-find ingredients. Here’s what you’ll need:
- Sweet Potatoes – I generally like regular ol’ orange sweet potatoes best, but feel free to swap in purple for a fun and vibrant twist.
- Greek Yogurt – I suggest using a minimum of 2% milkfat for the best consistency.
- Honey – Or any other liquid sweetener!
- Lemon Juice – Fresh, all the way. To get the most out of your fruit, roll it firmly on the countertop for 10-15 seconds before cutting into it.
How To Make Sweet Potato Dip
See the recipe card below for full, detailed instructions
This sweet potato yogurt dip comes together with very little effort. Here’s how it’s done:
Prep Equipment. Preheat the oven and line a baking sheet for easy cleanup.
Prep & Roast Sweet Potatoes. Rinse, scrub, & prick the sweet potato(es), then bake until fork tender, about 45 minutes to an hour. Set aside to cool.
Blend. Place the sweet potato flesh (not skins) into a food processor and add the remaining ingredients. Process until fully combined.
Plate. Fold most of the chives into the mixture. Garnish with fresh chopped chives and black pepper.
Serve chilled or at room temperature, with baked pita chips, multigrain crackers, or chips.
Frequently Asked Questions
Can I use canned sweet potatoes?
I personally think this is best with fresh roasted sweet potatoes, but you can also feel free to use canned sweet potatoes so long as they have been packed in water, NOT syrup. You’ll lose a bit of depth, but it’ll still taste amazing.
How To Serve
I love this sweet and savory dip recipe because it has SO MANY uses! Here are some of my favorite ways to serve it:
- As part of a mezze platter with warm flatbread, chips, crackers, charcuterie, and/or crudités (like this veggie tray). Bonus – this makes for an awesome packed lunch, sort of like an adult lunchable.
- As a sweet potato spread on sandwiches, pitas, wraps, or flatbread.
- You can even get a *little* weird and turn it into a sauce for pasta or even a soup, if you warm it gently and thin it out with a little milk.
Storage Tips
The Best Way to Store Leftovers
The prepared dip will keep in an airtight container in the fridge for up to 5 days. Serve chilled, or allow to come to room temperature for a slightly looser dip.
Recipe Tips
- Scrape down the sides of the processor periodically to make sure everything is fully incorporated. The end result should be silky smooth!
- If you’re feeling extra fancy, give it a drizzle of cold-pressed olive oil and a small sprinkle of paprika for some color contrast and a little extra richness.
More Delicious Dips
Sweet Potato Dip
Ingredients
- 2 large sweet potatoes 1 ½ pounds
- 1 garlic clove peeled and roughly chopped
- 2/3 cup plain Greek yogurt
- 1/2 teaspoon smoked paprika
- 2 tablespoons honey or more to taste
- 1-2 teaspoons fresh lemon juice
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt more to taste
- 1/4 teaspoon black pepper more to taste
- 2 tablespoons fresh chopped chives plus some for garnish
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil or parchment paper.
- Rinse and scrub the sweet potatoes, then prick several times with a fork. Place on the baking sheet and into the oven to cook for about 45 minutes to an hour. A knife should easily pierce through the potato once it’s cooked. Remove from the oven and set aside to cool completely.
- Slice the potato in half lengthwise and scoop out the flesh. You should get about 1 ½ to 2 cups. Place the sweet potato into a food processor and add the garlic clove, Greek yogurt, honey, lemon juice, paprika, cumin, cayenne pepper, salt and black pepper. Process until fully combined, scraping down the sides periodically to make sure everything is fully incorporated.
- Transfer sweet potato mixture to a serving bowl and fold in most of the chives. Garnish with fresh chopped chives and black pepper.
- Serve chilled or at room temperature, with pita chips, multigrain crackers or chips.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
