Spicy Sweet Potato Dip

This post may contain affiliate links! For more info, check out our privacy policy.

This spicy sweet potato toast is easy + delicious. Pair with toasts like this recipe, add on your next crudite board, cheese platter or a big grain salad. We topped our toasts with pomegrante seeds and some dill for extra sweetness and crunch!

Spicy Sweet Potato Dip

  • 1/2 lb sweet potatoes
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 cup sweet potato liquid
  • 1 lemon juiced
  • 1/2 white onion
  • 1 dried Anaheim chile, peeled, chopped and seeded ( you can use any dried chile)
  • 1/2 tsp sugar
  • 1 tsp oil
  • 1/2 tsp chile flakes
  • 1 tsp tahini
  • 2 leaves basil
  • 1 baguette
  • 1 pomegranate

Boil your sweet potatoes. We left on the peel but you can peel the outside off if you prefer. Cook until soft and drain. Save 1/4 cup of the sweet potato water.

Make your paste: in a pan add 4 cloves of garlic, 1/2 onion, 1 chile and brown on a pan with no oil. Once grilled and blistered, place in a blender with your steamed sweet potatoes, salt, pepper, paprika, sweet potato liquid, lemon juice, sugar, oil, chile flakes tahini and basil. Blend until smooth. If needed, add in more oil or a little bit of water to make it more of a creamy dip.

Once ready, set aside and slice + toast your baguette (you can do this with a little bit of butter, then when it’s toasted, rub a little bit of fresh garlic on the baguette – optional) Spread your sweet potato dip and top with pomegranates. Enjoy! The perfect Thanksgiving appetizer.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *