Well hello there.

I’m sitting in front of my computer with a glass of grapefruit infused rosé in hand (yes in the dead middle of winter) and all I can think about is how much I’d like a fluffy, warm puppy cuddled up in my lap.

In addition to how I’m freezing my arse off, plus the fact that I lazily skipped my workout to shovel pita chip crumbs into my face, along with this here dippity dip instead.

Pita chips are quite lovely solo, but sometimes I do enjoy a bit of creamy to complement the crispy, crunchiness.

You know?

Besides waiting patiently for your sweet potato (the main character in this here dip) to bake away to tender melt-in-your-mouth perfection, everything comes together quite quickly and with minimal effort.

Chilled glass cheers to that!

All you have to do it blend up mashed cooked sweet potato along with creamy full-fat canned coconut milk, savory nutritional yeast, smooth extra virgin olive oil, reduced-sodium tamari, zesty lemon juice, sea salt, and a bit of freshly ground black pepper.

Dip in my friends.

P.S. Umm I use the sweet potato skin too because extra vitamins + minimal waste is the goal here. Like always.

P.P.S. The original recipe over on Connoisseurs Veg calls for garlic powder and Sriracha, but I chose to admit the two due to my overly sensitive tum. Feel free to add both if your taste buds and future breath are up to the challenge.

P.P.P.S. You can enjoy this dip at any temp… I personally prefer it chilled. And apparently with a fruity drank.

P.P.P.P.S. Make SURE you utilize sweet potatoes and not yams. Sweet potatoes are dark orange, while yams have a lighter, less creamy flesh aka interior.

Vegan Sweet Potato Dip

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Servings 8

Ingredients

  

• 2 cups baked, mashed sweet potato (about 1 medium-large)*; slightly cooled
• 1/4 cup canned full-fat coconut milk
• 3 tablespoons nutritional yeast
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons reduced sodium tamari
• Sea salt, to taste
• Fresh ground black pepper, to taste

Instructions

 

• Pulse the ingredients in a food processor, then blend until smooth.

  *To bake the sweet potato, wrap the whole sweet potato tightly in foil then place it directly on the middle oven rack. Bake at 425 for 1 hour and 15 minutes or until completely tender throughout. Check doneness by piercing with a knife. Cool slightly, then mash (with the skin).