Savory Sweet Potato Dip

paleo, gluten free, dairy free

Incredibly creamy, full of flavor, and delightfully quick, easy, and inexpensive to make.

This Creamy Sweet Potato Dip paired with blue corn tortilla chips creates the perfect color combo for Halloween! It’s great for family or friend gatherings, Halloween parties, or something to get kids intrigued!!

But don’t mistake this dip for only a being a Halloween recipe. Made with just a large sweet potato, olive oil, and nondairy milk (plus seasoning), this dip is delicious any time of year and I know I’ll be making it throughout each season. 

You can serve this dip at room temp or chilled and it will remain creamy while refrigerated. If you have any events coming up that require you to bring food or if you want to enjoy a new recipe at home, check out this insanely easy to make and versatile Creamy Sweet Potato Dip and I know you’ll fall in love with it just like I did. 


  • 1 extra large sweet potato (2 cups mashed)

  • 1/4 cup + 2 Tbsp olive oil

  • 1/4 cup + 2 Tbsp non dairy, plain milk

  • 1/2 tsp cumin

  • 1/2 tsp onion powder

  • 1/4 tsp salt


  1. Preheat oven to 400 degrees

  2. Once preheated, place sweet potato(es) on baking sheet and bake for 1 hour or until soft

  3. Add sweet potato and remaining ingredients to a food processor and blend until smooth

  4. Serve room temp or chilled with chips, veggies, or spread on top of a burger

Refrigerate in sealed container for 5-7 days


Creamy Sweet Potato Dip

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