Whipped Sweet Potato Dip with Maple Balsamic Swirl and Butter Oil
6-8 servings (approximately 2½ cups)
15 minutes
50 minutes
Tips:
- Can be made ahead and refrigerated; bring to room temperature or warm gently before serving
- For extra richness, add a dollop of Greek yogurt or cream cheese
- The dip can also be thinned and used as a sauce for roasted vegetables or grain bowls
Ingredients
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2 large sweet potatoes (about 1½ lbs)
3 tbsp Green Olive Company Butter-infused Olive Oil, plus more for drizzling
2 garlic cloves, roasted or minced
2 tbsp tahini
2 tbsp lemon juice
½ tsp smoked paprika
¼ tsp cinnamon
Salt and pepper to taste
2-4 tbsp water or vegetable broth (as needed)
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3 tbsp Green Olive Company Maple Dark Balsamic Vinegar
2 tbsp butter infused olive oil
2 tbsp toasted pecans or walnuts, chopped
Fresh thyme leaves (optional)
Directions
Roast the sweet potatoes: Preheat oven to 400°F. Pierce sweet potatoes with a fork, place on a baking sheet, and roast 45-60 minutes until very tender. Let cool slightly, then scoop out flesh (discard skins).
Make the dip: In a food processor, combine sweet potato flesh, 3 tbsp butter oil, garlic, tahini, lemon juice, smoked paprika, and cinnamon. Blend until very smooth and creamy. Add water or broth a tablespoon at a time if needed to reach desired consistency. Season generously with salt and pepper.
Assemble: Spread the dip in a shallow serving bowl, creating swirls with the back of a spoon.
Create the swirl: Drizzle maple balsamic in a spiral pattern over the dip, then drizzle butter oil over top. Use a toothpick or knife tip to gently swirl the two together, creating a marbled effect.
Garnish: Sprinkle with toasted nuts and fresh thyme if using. Serve warm or at room temperature with pita chips, crackers, or vegetable crudités.
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