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Curried Sweet Potato Dip

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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Appetizer, Side Dish
Cuisine: American, European
Keyword: curry, dip, Sweet potato
Servings: 4 people


  • 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.