• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Histamine Friendly Kitchen

  • Home
  • Recipe Index
  • Histamine Intolerance
  • Histamine Friendly Food Lists
  • Healing Your Gut
  • About me

Sweet Potato Dip

March 7, 2017 by taniasurrow

Jump to Recipe·Print Recipe

One thing that is for sure, is that I’m a big sucker for a good dip. And this dip goes perfect with the seed crackers I shared with you all last week (if you didn’t see the recipe for the seed crackers yet, just click here ;)).

Start with baking the sweet potatoes in the oven. I usually give them a little rinse and then bake the sweet potatoes in their skin. Place the sweet potatoes (with the skin on) in an oven dish and bake them for about 1 hour at 200 °C (ca. 390 °F). Big sweet potatoes might need a bit more than one hour. I normally use a fork to check if they are done, if the fork goes through the sweet potato easily and without resistance it is done. Let the sweet potatoes cool down to room temperature, before you remove the skin, and make the dip. You can eat the skin, but I usually remove it. The skin is really easy to peel off with your fingers after the sweet potato has been baked and allowed to cool down.

Add the sweet potatoes, almond butter, apple juice, extra virgin olive oil and the spices to a food processor. Mix til you have a smooth dip. Enjoy with veggie sticks, my seed crackers or whatever you prefer 🙂 And I must add it is also a great veggie spread for bread, rice crackers etc. Enjoy you guys and feel free to leave a comment below, I would love to know what you think of the recipe or if you made any adaptions to it 🙂

Print

Sweet Potato Dip

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 4 1x
Print
Pin

Ingredients

  • ca 400 g sweet potatoes (baked, skin removed)
  • 2 tbsp almond butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple juice
  • 1 tsp turmeric
  • 1 tsp sweet paprika
  • 1/4 tsp ginger
  • 1/4 tsp all spice
  • 1/2 tsp salt

Instructions

  1. Start with baking the sweet potatoes in the oven. I usually give them a little rinse and then bake the sweet potatoes in their skin. Place the sweet potatoes (with the skin on) in an oven dish and bake them for about 1 hour at 200 °C (ca. 390 °F). Big sweet potatoes might need a bit more than one hour.
  2. Use a fork to check if they are done, if the fork goes through the sweet potato easily and without resistance it is done.
  3. Let the sweet potatoes cool down to room temperature, before you remove the skin, and make the dip.
  4. Add the sweet potatoes, almond butter, apple juice, extra virgin olive oil and the spices to a food processor. Mix til you have a smooth dip.
  5. Enjoy with veggie sticks, my seed crackers (see link above in the top of this post) or whatever you prefer. The nutrition data is calculated based on one serving of four, excl the seed crackers.

Did you make this recipe?

Tag @histamine_friendly_kitchen on Instagram and hashtag it #histaminefriendlykitchen

Filed Under: All recipes, Autumn, dairy free, Dip, Dips and Sauces, gluten free, Snacks, vegan, Winter

Previous Post: « Seed Crackers
Next Post: Turmeric, Coconut and Veggie Rice Bowl »

Reader Interactions

Comments

  1. Susanmarie says

    February 8, 2022 at 00:06

    Do your Dips freeze and thaw well ? With histamine intolerance I worry about left overs and want to portion these recipes into small batches

Primary Sidebar

Hi and welcome to my Blog "The Histamine Friendly Kitchen"!
I want to dedicate this blog to recipes low in histamine or "histamine friendly" as I like to say, just to put a little positive spin on it ;) I hope you will enjoy these recipes. Feel free to leave a comment and add your own personal twist to the recipes :)

Tania Surrow Larsen

Read More…

  • Facebook
  • Instagram
  • Pinterest

FREE eBook

Download your free copy of the "Five Histamine Friendly Smoothies"eBook

Instagram

You might also like……

Pizza with Low Histamine Pesto and Fresh Figs

Pizza with Low Histamine Pesto and Fresh Figs

Gluten Free Pistachio Granola

Gluten Free Pistachio Granola

Histamine Friendly Beetroot Raspberry Cake with Ruby Chocolate Glaze

Histamine Friendly Raspberry Beetroot Cake

Red Bell Pepper Sauce

Red Bell Pepper Sauce

Cauliflower Sandwich Bread

Footer


This blog is brought to you by Tania Surrow Larsen, The Netherlands. Follow me on social media for some Histamine Friendly Inspiration.

More about me

  • Facebook
  • Instagram
  • Pinterest

Creative Commons License
Some rights reserved.
All content on this site is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

The Histamine Friendly Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The Histamine Friendly Kitchen is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk.

SITE DESIGN COPYRIGHT © · FOODIE PRO & THE GENESIS FRAMEWORK

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress