This curried sweet potato dip is a savoury smooth dip made from baked sweet potatoes with curry, finished off with a sprinkle of pumpkin seeds and a drizzle of chili oil with crushed peppers.
A couple of months ago, while roaming around the aisle for the prepared dips at my local supermarket, apart from the usual variety of hummus, guacamole and salsa, I stumbled upon a dip made from sweet potatoes. It immediately caught my eye and had to grab it. As soon as I arrived home, I wanted to taste it and from a single bite I ended up finishing the whole thing in less than a day. It was so addictively good!
That is how I was inspired to make this. As the supermarket version had some additives, I made it my goal to recreate it with the simplest of ingredients. After several trial tests, I’m really happy of how this recipe turned out. It is really simple! All you have to do is bake a couple of sweet potatoes with the skin on and once they’re all soft, peel them, put them in the blender and be ready to blitz into a smooth dip! Additionally, I add some madras curry which works perfectly with the potatoes, a dash of lemon juice and simply finish it off by seasoning it with salt and pepper. Lastly, I like to drizzle some chili oil for an added spice and some sunflower seeds.
How to serve
One of my favourite ways to eat this dip is by serving it on a platter with some crackers, actually as shown in these photos here, I served it with some fresh homemade Galletti (Maltese crackers) which I’m still working on to perfect the recipe. As this dip is made from potatoes, I like to also serve it as a side with chicken or meat, a variant of sweet potato mash. It is also perfect in wraps or in buddha bowls! I actually almost use it in anything! Once, I’ve also had it as a sauce with some pasta, although I added extra pasta water as the dip can be a bit dense.
Be creative and enjoy this dip!
Curried Sweet Potato Dip
- 300 g sweet potato
- 2 tsp madras curry
- 1 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp hot paprika optional
- pumpkin seeds optional
- Preheat oven to 210°C or 425ºF. On a baking sheet, prick the skin of the sweet potatoes all over with a fork. Bake for about 40 to 50 minutes until they are nice and tender.
- Let the baked sweet potatoes cool and peel the skin off.
- Place all the remaining ingredients into a blender and let it blend for about 5 minutes until everything is nice and smooth.
- Serve it as a dip in a bowl with a drizzle of chili oil, a sprinkle of pumpkin and sesame seeds, alongside some crackers or fresh vegetables.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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