Sweet Potato Dip

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 🙂

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

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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

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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.