Curried Sweet Potato Dip
A velvety, mildly spiced sweet potato dip enhanced with curry, garlic, and a hint of lemon. Topped with pumpkin seeds and chili oil, it’s a fiber-rich, plant-based snack or appetizer that’s quick, easy, and perfect for everyday indulgence.
Equipment
- 1 Baking Sheet
- Fork (for pricking sweet potatoes)
- Oven (preheated to 210°C / 425°F)
- Blender (for smooth texture)
- Bowl (for serving)
- Measuring spoons (for spices and lemon juice)
Ingredients
- 300 g sweet potato
- 2 tsp madras curry powder
- 1 tbsp lemon juice
- 2 garlic cloves
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp hot paprika optional
- Pumpkin seeds optional, for topping
- Chili oil optional, for drizzle
Instructions
- Prepare the Oven and Sweet Potatoes: Preheat your oven to 210°C (425°F) to ensure it reaches an even temperature for baking. While the oven warms up, take 300 g of fresh sweet potatoes and wash them thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel. Using a fork, gently prick the sweet potatoes all over—this allows steam to escape during baking and prevents them from bursting in the oven.
- Bake the Sweet Potatoes: Place the pricked sweet potatoes on a baking sheet, spacing them evenly so that air can circulate freely around each potato. Slide the sheet into the preheated oven and bake for 40 to 50 minutes. The exact time may vary depending on the size of your sweet potatoes, so check for doneness by inserting a fork or skewer—if it slides in easily, they’re perfectly tender and ready for the next step.
- Cool and Peel the Sweet Potatoes: Once baked, remove the sweet potatoes from the oven and let them cool for at least 10 minutes. This not only makes them easier to handle but also helps maintain their natural sweetness and texture. Carefully peel off the skin with your hands or a small paring knife, leaving only the soft, golden-orange flesh.Transfer the flesh into a large mixing bowl or directly into your blender.
- Prepare the Flavor Base: Peel and roughly chop 2 garlic cloves. Measure 2 teaspoons of madras curry powder, ½ teaspoon of ground cumin, ¼ teaspoon of hot paprika (if using), 1 tablespoon of fresh lemon juice, and ½ teaspoon of salt. These ingredients will create the aromatic and savory backbone of your dip.
- Blend the Ingredients: Place the peeled sweet potato flesh into a blender. Add the garlic, curry powder, cumin, paprika, lemon juice, and salt. Blend the mixture on high speed for about 5 minutes, stopping occasionally to scrape down the sides with a spatula. You’re aiming for an ultra-smooth, creamy texture with no lumps.Taste the dip and adjust the seasoning if needed—add a pinch more salt or a few drops of lemon juice to brighten the flavor.
- Plate the Dip: Spoon the velvety dip into a serving bowl, smoothing the top with the back of a spoon or spatula. For added texture and a visual pop, sprinkle a handful of pumpkin seeds over the surface. If you enjoy a little heat, drizzle some chili oil or crushed chili flakes on top.
- Serve and Enjoy: Your curried sweet potato dip is ready to enjoy immediately. Serve it with fresh vegetable sticks like cucumber, carrot, or bell pepper, or pair it with crackers, breadsticks, or toasted pita. This dip also keeps well in an airtight container in the fridge for up to 3 days, making it a convenient option for meal prep or a quick, nutritious snack.
Notes
- Choose sweet potatoes that are firm and free from blemishes for the best texture and natural sweetness.
- Baking sweet potatoes with their skin on helps retain moisture and intensifies flavor.
- Adjust curry and paprika levels according to your preferred spice tolerance.
- For a smoother dip, blend the ingredients for longer or add a small splash of olive oil.
- This dip is naturally vegan, gluten-free, and high in fiber, making it suitable for various dietary preferences.
- Toast pumpkin seeds lightly to enhance their crunch and nutty flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
