This light and easy dip is a guaranteed crowd-pleaser and a scrumptious snack or party appetizer. Punchy lime juice and the smoky heat of canned chipotle—including a splash of its fiery adobo sauce—balance the natural sweetness of chunky mashed sweet potatoes, while fresh cilantro keeps things lively. Serve at room temperature with spiced baked tortilla chips and watch them go!
Tips
To store: Store dip in the refrigerator up to 5 days. Serve at room temperature.
For more inspiration, check out these tasty ideas:
- Sweet Potato Tahini Dip with Za’atar
- Lentil-Walnut Pâté
- Curried Roasted Carrot Hummus
- Or, check out our full round-up of Party-Ready Vegan Dips.
- 2 lb. orange sweet potatoes
- ½ cup finely chopped red onion
- 1 tablespoon chopped canned chipotle in adobo sauce + 1 to 2 teaspoons sauce from can
- 2 to 3 tablespoons lime juice
- 2 tablespoons coarsely chopped fresh cilantro
- Lime wedges (optional)
Instructions
- Preheat oven to 375°F. Using a fork, prick each sweet potato four or five times. Wrap each sweet potato individually in foil and place on a baking sheet. Bake 40 to 50 minutes or until easily pierced with a toothpick, rotating once halfway through baking.
- Place chopped onion in a fine-mesh sieve and rinse under cold water 30 seconds to remove some bitterness; drain. Transfer to a large bowl.
- Unwrap sweet potatoes. When cool enough to handle, peel and discard skin; cut flesh into ½-inch cubes. Add to bowl with onion. Using a potato masher or a fork, mash potatoes three or four times. (They should be chunky.)
- Add chopped chipotle, 1 teaspoon Adobo sauce, and 2 tablespoons lime juice to sweet potato mixture; stir to combine. Taste and adjust seasoning; add more adobo sauce and lime juice as needed. Stir in cilantro. Let cool to room temperature. Serve with lime wedges and Oil-Free Tortilla Chips.
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