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Spicy Sweet Potato Dip

Spicy Sweet Potato Dip

Dip into something sweet and spicy! This spicy sweet potato dip is an easy finger food plate, perfect for a Thanksgiving side dish.



  1. 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. 
  2. 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. 
  3. 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.

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