I’ve made sweet potato hummus before but haven’t tried a regular sweet potato dip, let alone one with “southwest” flavours in it. I’ll admit I was a little skeptical about how this dip would turn out, but after my very first little taste I was hooked!
It’s also really easy to make this dip because the sweet potatoes are cooked using the microwave, which saves a lot of time. If you want them to have a deeper flavour though, you could definitely roast them in the oven instead, it will just take a little longer before you get to enjoy the dip!
This makes a great dip for crackers, pitas, or veggies, but it also works really well as a spread for a sandwich or bagel - I liked to eat it on a toasted thin whole wheat bagel as a light afternoon snack.
I also think this would be a great addition to a Super Bowl spread, especially for those who want some healthier options available!
Southwest Sweet Potato Dip
Adapted from Foodland Ontario
Makes about 2 cups
2 medium sweet potatoes
4 cloves garlic, minced
1/4 to 1/2 cup chopped cilantro (depending on your preference – I used 1/4 cup)
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup water
1 tablespoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Pierce sweet potatoes in several places with a fork. Place on a paper towel and microwave on High for 5 to 9 minutes, or until tender. Cover with a towel and let stand about 5 minutes.
Once slightly cooled, peel back skin of sweet potato and scoop the flesh into the bowl of a food processor. Add all other ingredients to the food processor and process until smooth. Keep refrigerated for up to 3 days and serve at room temperature with chips, crackers, veggies, or as a spread on bread.