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A delicious and healthy dip (or spread!) made with sweet potato and loaded with flavor, not to mention nutrition. This dip is delicious with raw veggies and crackers, whether you're watching a football game or anytime you're getting together with family and friends. All the creaminess from JOI, of course!

What ingredients are in this recipe?

A combination of tubers, aromatics, JOI and spices whip together to deliver incredible flavor in every creamy bite. Just round up a few ingredients:

• From the produce basket: a sweet potato, an onion, a clove of garlic and some lime juice
• From the herb garden: fresh thyme (or grab dried if that's what you have)
• From the pantry: JOI plant milk concentrate (almond or cashew), agave (or substitute your favorite sweetener; optional)
• From the spice rack: coriander, smoked paprika, cayenne pepper, salt & pepper

Is this an easy recipe?

Yes. This recipe is delicious, layered with flavor, AND very easy to make. The only prep required is to cook your sweet potato (and onion). We'll walk you through that just below (trust us, it's easy too).

Then it's just a matter of pulling out your food processor or blender, throwing in all the ingredients and blending until smooth! Spoon into a serving bowl and snack away.

To quote Ina Garten, "How Easy Is That?!"

So, "How do I bake a sweet potato?"

Trust us, you've got this.

Baking (or roasting) a sweet potato could not be easier. Here's what you do:

1. Preheat the oven to 400.
2. Grab a baking sheet and line it with parchment paper. If you want to be extra stick-proof, brush the parchment with a small glug of olive oil.
3. Place the sweet potato and onion wedges atop, and throw the tray in the oven. After 10-15 minutes, the onion should be soft enough to take out. Leave in the sweet potato for at least 45 minutes, until soft.

Voila, you're done. When that sweet potato is cool enough to handle, you can scoop out the flesh to use in the dip!

Not into turning on your oven? You can always microwave your sweet potato, or boil it to help lessen the glucose effect of eating it and retain more nutrients.

How do I serve this recipe?

Well, why not start as a dip. We love all kinds of crudites...get creative! From endive leaves to radishes, peppers and green beans and blanched asparagus and snap peas. We won't overlook the usual suspects of course: celery sticks and carrot sticks and broccoli florets and grape tomatoes. Put together a beautiful, colorful board of options.

If these options don't satisfy your crunch factor, add some pita chips, crackers, chips or pretzels to do your dunking for you!

Here's a pro tip: make some extra and use this recipe as a spread for sandwiches, wraps, pita pockets or even your breakfast "toast" bar.

Is this recipe customizable? 

Of course! In our humble opinion, you should approach every recipe as if you were going to make it "your own". Don't get hung up if the recipe calls for fine sea salt and you only have fine kosher salt. Find a work-around and give things your own twist!

Here are just some ideas...

Want to add even more protein and fiber? Add a half a cup of chick peas or cannellini beans to the recipe. Now it's spicy sweet potato hummus. You may need to add a splash more water to loosen things up, and a little extra salt.

Swap out sweet potato with butternut or kabocha squash, or use a Japanese white or purple sweet potato instead.

Looking for a different spin on the flavor of the dip? Use smoked chipotle powder instead of smoked paprika next time.

Use lemon juice instead of lime; and substitute the agave with your sweetener of choice...or leave it out altogether.

Have fun putting your imprimatur on this deliciousness!

What other dips can I make?

Head over to the JOI website and explore the many dip recipes you can make! From a classic vegan French Onion dip, to a healthy cauliflower dip, to Queso and beyond, the possibilities are endless

Spicy Sweet Potato Dip (Dairy-Free)

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Servings

8

Prep Time

50 minutes

Cook Time

5 minutes

Calories

500

Ingredients

• 1 sweet potato (pricked with a fork all over)

• 1 onion (sliced into quarters)
• 3 Tablespoons JOI milk concentrate (almond or cashew)
• 1 sprig fresh tyme (leaves only)
• 1 clove garlic (peeled)
• 1 Tablespoon lime juice (or substitue lemon juice)
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon or up to 1/2 teaspoon ground cayenne pepper (to taste)
• ¾ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 1 teaspoon agave (or substitute maple syrup, date syrup or honey), optional
• 2 ½ to 3 Tablespoons water

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Directions

1. Preheat the oven to 400 deg Fahrenheit and line a baking sheet with parchment paper. Brush with neutral oil.

2. Place the sweet potato and onion wedges on the baking sheet and place in the oven. Bake onion for 10-15 minutes and then remove. Keep cooking sweet potato for 45-60 minutes until softened and cooked through.
3. Allow the sweet potato to cool. Slice in half and when easy to handle, use a spoon to scoop out the flesh.
4. Place sweet potato flesh, roasted onion and all other ingredients (start with less water and add more depending on the consistency you like) in a food processor or blender. Process until smooth and creamy. Taste to adjust seasonings
5. Transfer to a serving bowl and serve with your favorite vegetables, chips and/or crackers.