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 (at least half of which are pantry staples) and 15 minutes of active time, this Sweet Potato Dip masterpiece is also perfect for painting on flatbreads or sandwiches.
Table of Contents
Why We Love This Recipe
Not only is this gorgeous bowl of goodness perfectly balanced between spicy, sweet, salty, and tangy flavors. Making this sweet potato dip with greek yogurt turns this into a lusciously creamy cloud that you’ll want to dunk just about everything into.
Aside from being finger-licking good (quite literally), this recipe is also:
- 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 and probiotic-packed Greek yogurt and highly nutritious sweet potatoes.
- Budget-Friendly – It takes just one big sweet potato and mostly pantry staples to make this delightful dip!
Ingredients For Sweet Potato Dip
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.
- Garlic – You’re definitely going to want to use fresh for the best, spiciest flavor.
- Greek Yogurt – I suggest using a minimum of 2% milkfat for the best consistency.
- Smoked Paprika – You can also use sweet or hot paprika, though you’ll miss out on the tantalizing smokiness. Ground chipotle will give smokiness, but also pack a punch of heat.
- 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.
- Cumin – For the most intense flavor, toast whole cumin seeds and grind them in a mortar and pestle. Otherwise, ground cumin will do just fine.
- Cayenne Pepper – For a touch of heat.
- Salt & Black Pepper – For seasoning. Opt for freshly cracked black pepper if you can.
- Chives – I love how delicate chives are, but you can also swap in thinly sliced scallions or chopped tender herbs like parsley or mint.
How To Make Sweet Potato Dip
Be sure to check the recipe card below for full ingredients & 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.
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.
Despite what you may think, sweet potatoes and yams are not the same things. Yams are starchier and less sweet than their thinner-skinned cousins. That said, you *can* use yams, but you’ll likely need to increase the yogurt and honey to get the right flavor and consistency.
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 (that’s raw veggies 😉). 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.
While I love this sweet potato yogurt dip as is, we here at EasyAppetizers.com like for you to feel empowered to make customizations as needed. Here are a few variations to consider:
Instant Pot Prep – Instant Pot Sweet Potatoes are a great shortcut if you have a pressure cooker. You can also feel free to use any leftover roasted, boiled, or sautéed sweet potatoes from previous meals.
Dairy-Free – Swap in plant-based yogurt or sour cream, or go in a slightly different direction and stir in creamy nut or seed butter. I think tahini, cashew butter, or almond butter would all be lovely. If you opt for this route, you’ll likely need to add a bit more acidity to balance out the richness, so grab an extra lemon from the store.
Vegan – Follow the dairy-free instructions, and swap the honey for a plant-based liquid sweetener like agave nectar, maple syrup, date syrup, or brown rice syrup.
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.
- Scrape down the sides of the processor periodically to make sure everything is fully incorporated. The end result should be silky smooth!
- Cut back on dishes by folding the chives into the mix straight in the mixing bowl.
- Clean up the edges by using your finger wrapped in a towel around the top rim of the mixing/serving bowl, and boom! You’re party-ready.
- Add a decorative swoosh with the back of a spoon to give your dip a pretty surface before serving. As a bonus, you’ll get an extra taste before the guests arrive.
- 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
- 2 large sweet potatoes 1 ½ pounds
- 1 garlic clove peeled and roughly chopped
- ⅔ cup plain Greek yogurt
- ½ teaspoon smoked paprika
- 2 tablespoons honey or more to taste
- 1-2 teaspoons fresh lemon juice
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
- 2 tablespoons fresh chopped chives plus some for garnish
- 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.