SPICY SWEET POTATO DIP
Steps:
- Pre-heat oven to 375 degrees F. Line a baking/roasting tray with parchment paper.
- Peel sweet potato and cut into one-inch cubes. Smash/flatten you garlic cloves with a knife.
- Spread garlic and sweet potato spaced on a parchment-lined baking/roasting tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender and easily mashed with a fork.
- Allow to cool slightly, then add to a blender or food processor and puree until smooth.
- Add tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water (1 TBSP at a time) and continue blending until smooth and creamy. I like mine extra thick!
- Pour contents into a small serving bowl and surround with your choice of fluffy flatbread, pita chips, and carrot sticks. For a side-dish vibe, use the dip as a flavorful base for your favorite protein and veggies. Enjoy!
Nutrition Facts : Calories 73 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, Sodium 208 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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!
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
- 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.
- Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
- 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.
- Spoon dip into a bowl, garnish with chopped pistachios, and serve.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.1 g, Fat 5.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 333.4 mg, Sugar 2.8 g
HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS
Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings (2 cups dip)
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
- Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
- Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
SWEET POTATO SONKER WITH MILK DIP
This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk "dip" after baking for a time and then returned to the oven so that the dip forms a rich glaze.
Provided by Ronni Lundy
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Whisk the flour, sugar, and salt together in a large mixing bowl. Using a pastry blender or fork and knife, cut in the butter. Make sure pea-sized butter chunks remain to help keep the crust flaky.
- Lightly beat the egg in a medium-sized bowl. Whisk in the ice-cold water and the vinegar.
- Pour the liquid mixture into the flour-butter mixture, and combine using a wooden spoon. Mix until the dough comes together in a shaggy mass. Be careful not to overmix. Use floured hands to divide the dough in half and then form into 2 balls. Wrap each ball tightly in plastic wrap. Let them chill in the refrigerator for at least 1 hour before rolling out and beginning the sonker recipe.
- Butter and lightly flour a 13x9-inch baking dish (see Note).
- On a floured surface, roll out one chilled dough ball into a large rectangle that will fit into the baking dish. Transfer the rolled-out dough to the prepared baking dish, and press it down gently to line the dish and form the bottom crust. Place the dish in the refrigerator to chill.
- Put the whole peeled sweet potatoes in a large pot, add cold water to cover, and add the salt. Place the pot over medium heat, cover, and bring to a boil. Then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 25 minutes.
- Use a large slotted spoon to transfer the cooked potatoes to a cutting board to cool. Measure out and reserve 1 1/2 cups of the cooking liquid to use later. Slice the cooled sweet potatoes into rounds, making them as thin as possible without breaking them.
- Preheat the oven to 375°F.
- Remove the dough-lined pan from the refrigerator and layer the sliced sweet potatoes on top of the crust. In a medium bowl, combine 1 cup of the sugar, the sorghum, the 1/3 cup flour, the butter, and the 1½ cups reserved cooking liquid. Mix well and pour over the sweet potatoes.
- Roll out the remaining dough ball into a rectangle a little smaller than the first. Cut it into strips that are about 1/2 inch wide, and form a lattice crust on top of the sweet potatoes.
- Bake for about 40 minutes, until the crust is golden brown (the sonker will not be fully baked at this point).
- While the sonker is baking, prepare the milk dip: Whisk 1/2 cup of the milk with the cornstarch in a medium saucepan, making sure all the cornstarch is dissolved. Add the remaining 2 1/2 cups milk and the remaining 1/2 cup sugar. Set the pan over medium-high heat and let it come to a boil. Let boil for 1 minute to thicken. Then remove from the heat and stir in the vanilla.
- When the sonker has cooked for 40 minutes, pour 2 cups of the prepared milk dip over the entire surface. Return the sonker to the oven and bake for 15 minutes more or until it is caramelized around the edges and brown on top. Remove the dish from the oven and let it cool for at least 20 minutes before serving; the milk will continue to be absorbed and thicken.
- Serve the sonker just warm, with the remaining milk dip on the side for drizzling.
SWEET POTATO AND ONION DIP
George Washington Carver, the botanist, educator and inventor, was known as "the peanut man," but he geeked out over sweet potatoes as much as peanuts. He recorded recipes for sweet potato flour, sweet potato starch and commercial canning. "The delicate flavor of a sweet potato is lost if it is not cooked properly," he wrote in his 1936 Bulletin No. 38. (His paper booklets were distributed to rural farmers to assist with crop rotation and provide instructions for added-value products.) Dr. Carver considered baking the best way to cook sweet potatoes while preserving the most flavor. Use varieties like Covington, Vardaman or jewel; the sugary notes balance the alliums and warming spices. Raw vegetables or tortilla chips make practical dipping utensils for this spread, or lather the dip over toasted thick-cut bread.
Provided by Nicole Taylor
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 1h45m
Yield 4 to 6 servings (about 4 cups)
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
- Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
- Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
- Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
- Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
- Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.
More about "sweet potato dippers food"
SOUTHWEST SWEET POTATO DIP | FOODLAND ONTARIO
From ontario.ca
Servings 2Estimated Reading Time 1 min
47 SWEET POTATO RECIPES THAT WILL ALWAYS BE THERE FOR …
From bonappetit.com
SAVORY SWEET POTATO DIP - EASY APPETIZERS
From easyappetizers.com
SOUTHWEST SWEET POTATO BLACK BEAN DIP
From minimalistbaker.com
SWEET POTATO AND TAHINI DIP | THE COOK UP | BREDA FENN
From sbs.com.au
4/5 (103)Servings 4-6Cuisine Middle EasternCategory Side
50 SWEET POTATO RECIPES YOU'LL SWEAR BY
From foodnetwork.com
Author By
SWEET POTATO DIP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
SPICY SWEET POTATO FRIES (MOXIE'S COPYCAT) - FOOD MEANDERINGS
From foodmeanderings.com
SWEET POTATO DIP - HEALTHY CANNING
From healthycanning.com
SWEET POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
HEALTHY & TASTY SWEET POTATO DIP
From foodnetwork.ca
SPICY VEGETARIAN SWEET POTATO DIP RECIPE
From thespruceeats.com
35 BEST SWEET POTATO SIDE DISHES - SWEET POTATO RECIPES
From thepioneerwoman.com
SWEET POTATO DIP WITH CHORIZO & CHICORY DIPPERS
From bbcgoodfood.com
10 BEST SWEET POTATO DIP RECIPES
From yummly.com
25 SWEET POTATO DINNER IDEAS - RECIPES THAT MAKE …
From thekitchn.com
10 BEST DIPPING SAUCES FOR SWEET POTATO FRIES - INSANELY GOOD
From insanelygoodrecipes.com
25 BEST SWEET POTATO DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
SWEET POTATO AND BLUE CHEESE DIP RECIPE
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love