Curry Sweet Potato Almond Butter Dip

This smooth and healthy Curry Sweet Potato Almond Butter Dip has only 5 ingredients and is sure to jazz up any dip-ables with major flavor!

Truth telling time: I almost didn’t post this.

I was like “it’s only 3, maybe 4, ingredients and it takes 5 minutes and maybe people will think I lost my recipe creating ability…”

Especially since we just had the crazy EASY sweet potato blueberry coconut cashew bark!

But then I just kept dipping chips into it and my happy belly was like NOPE. The peoples need it!

I first fell in love with curry + almond butter in the coconut curry with almond butter. Then, I made that grilled sweet potato salad with curry almond butter vinaigrette and the obsession? IT GREW.

And that, my friends, is how we ended up at this crazy-awesome flavor combo that is gonna make your taste buds all kinds of HAPPY.

The EASIEST Snack or Appetizer

Nothing says party food like a great big bowl of DIP!  A heaping bowl of butter chicken dip with gluten free naan bread to soak up all the goodness is my jam! I also love indulging in dessert dips, gluten free coconut flour carrot cake dip being one of my personal faves! Today’s dip recipe is FULL of unique flavor as it uses SWEET POTATOES, along with the warmth of curry and the nutty goodness of almond butter! You are going to LOVE how different it is, and you probably won’t be able to stop eating it once you start! The best part!? You don’t have to, as it’s loaded with goodness- healthy fats, nutrient dense sweet potatoes, and the warm spices that make up the curry paste. To top it ALL off, it is really simple to throw together for you and your team, and makes the PERFECT appetizer!

How to Bake Potatoes to Make this dip

To make this sweet potato dipping sauce, you’ll need to roast the sweet potatoes first. Simply wash up your sweet potatoes, poke some holes in them with a fork, then place them on a foil-lined baking sheet. Pop them in the oven at 425 degrees Fahrenheit and bake until they are fork tender, which should take about 45-50 minutes! 

How to make Sweet Potato Dip

This is seriously THE easiest dip to whip up. It literally just has one step so it really doesn’t get any easier than that! Once you’ve baked your sweet potatoes to fork-tender perfection, remove the skin and let the flesh cool a bit. Next, combine all the ingredients in a small food processor- mine is about 3 cups. Blend the ingredients until smooth and creamy, stopping every now and then to scrape the sides down. Then, serve it up in a big bowl, and dip away!

Recipe Variations

Eating meals is a necessary part of everyday life, but that doesn’t mean it has to be boring! I’m ALL about mixing things up to keep recipes fun and delicious! Here are a few ways to change up this recipe to suit your dietary preferences and needs:

1. Use a different nut butter: This recipe calls for creamy almond butter, however it would probably be delicious with whatever nut butter you want! I recommend natural creamy peanut butter or cashew butter!
2. Try a different curry paste: Although this dip recipe calls for red curry paste, you could substitute in some yellow or green curry paste instead and it’ll still turn out fab!
3. Use some Coconut Oil: Instead of avocado oil, try using coconut oil to bring in a coconut curry vibe!

How to use Sweet Potato Dip

This dip is PERFECT for dunking in whatever your heart desires! Chop up some raw veggies to dunk into this sweet potato goodness (jicama would be bomb), or some gluten free naan bread to soak it all up! Some low carb gluten free graham crackers would be fun to dunk away with, or any of your favorite crackers! You could also use it as a sandwich spread to add some unique sweet and spicy flavor.

More Healthy Dips to Try

• Crockpot Healthy Buffalo Chicken Dip with Cauliflower
• Easy Homemade Spinach Greek Yogurt Dip
• Easy Greek Yogurt French Onion Dip

Recipe

Curry Sweet Potato Almond Butter Dip

5 from 4 votes

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Serves: 4 (1/4 cup each)

Prep: 10 minutes

Total: 10 minutes

Ingredients

• 1 Cup Sweet potato, mashed
• 2 Tbsp Natural, no-stir creamy almond butter
• 2 tsp Red curry paste
• 1/4 tsp Salt
• 1 tsp Avocado oil (optional)

Instructions

• Combine all ingredients in a small food processor (mine is 3 cups) and process until creamy, stopping to scrape down the sides as needed.
  
• Dip away and DEVOUR!

Nutrition Info:

Calories: 99kcal (5%) Carbohydrates: 10g (3%) Protein: 2.3g (5%) Fat: 6.1g (9%) Saturated Fat: 0.7g (4%) Polyunsaturated Fat: 1.2g Monounsaturated Fat: 3.1g Sodium: 307mg (13%) Potassium: 68mg (2%) Fiber: 2g (8%) Sugar: 1.9g (2%) Vitamin A: 133IU (3%) Vitamin C: 12mg (15%) Iron: 2mg (11%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Appetizer

Cuisine:American

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