Spicy Ginger Sweet Potato Dip

If you think you've seen all the dips, think again! I'm excited to share a really unique one with you. It's packed with flavor, a really fun color, and perfect for fall! And maybe even Thanksgiving??

There's a funny story behind how this dip originated. We were having people over for dinner and had decided to make some Kentucky Mules (bourbon, lime juice, and ginger beer; it's the bourbon cousin of the better-known Moscow Mule). I really wanted to make a chip dip, but I couldn't figure out what to make. What the heck pairs with a Kentucky Mule?? The bourbon suggests fall, while the lime and ginger have a tropical vibe. It was very confusing!

Thankfully, the day was saved by this sweet potato dip, which was a totally random (but brilliant!) solution. It straddles fall and tropical flavors with the same elegance that a Kentucky Mule does. This combination of flavor profiles makes for a dip that's super interesting and unique.

The base of this dip is just pureed sweet potatoes, so it's actually a very nutritious appetizer option. Some yogurt gives it added creaminess, while fresh ginger, cayenne, and cumin provide a big burst of flavor. Finish it off with a drizzle of maple syrup and some crunchy pecans and you have yourself a dip that perfectly straddles heat and sweet.

I like that this is a dip you can taste as you make. You can easily add a bit more heat if that's your thing, or omit the cayenne entirely if you just want the heat from the ginger. Do what works for you!

For serving, I love this dip with other ingredients that are reminiscent of fall. Here I've shown root veggie chips, whole-grain crackers, rainbow baby carrots, fresh figs, miniature grapes, and pecans, but it would work equally as well with fresh bread or apple slices.

Bonus: you can easily do all the work ahead, making this a great dish for entertaining. If you want to go that route, one option is to precook the potatoes, then make the dip right before serving. Conversely, you can make the whole dip, store it in a sealed container, and then just plate (and garnish!) it right before serving. I prefer the latter option for optimal ease.

Phew... dilemma solved. I've officially figured out the perfect appetizer pairing for Kentucky Mules! It's funny, but sometimes conundrums like this keep me awake at night. I like for my happy hour snacks and drinks to make sense together, and while it's sometimes obvious (guac + margs), it's sometimes a total challenge.

Indulgent sweet potatoes, zingy ginger, spicy cayenne, sweet maple syrup, crunchy pecans... this dip has it all! I hope you'll enjoy it all fall long, and maybe even as a Thanksgiving appetizer!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Love the idea of non-traditional dips? Check out my Carrot Dijon Hummus, which is just as unique and surprising. They'd even work great side by side!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Sweet Potato Dip

  • Two medium-sized sweet potatoes
  • 0.25 c unsweetened, unflavored, full-fat yogurt. I like to use Greek yogurt, but your favorite plant-based yogurt would be fine too. Just make sure it's unflavored!
  • Juice of half a lemon
  • Couple inches of fresh ginger root
  • 1 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp sea salt
  • Dash of cayenne, to taste


  • Drizzle of maple syrup
  • Handful of chopped roasted/salted pecans
  • Sprinkle of sumac or paprika

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Peel the sweet potatoes and cut them into cubes, then boil them until very tender, 15-20 minutes. 
  2. Drain the sweet potatoes and let them cool to room temperature (or keep them in the fridge to use later- you can do this a day or two ahead of time). Make sure to let all the excess water drain off, otherwise your dip will be too thin.
  3. Peel the ginger root and grate it finely.
  4. To a food processor, add the cooked sweet potatoes, yogurt, ginger, and spices. Process until you have a smooth, rich texture; it will take a few minutes in a high-power food processor.
  5. Give it a taste and adjust as you see fit. I like this dip to be a bit sweet and a bit spicy. You can add another pinch of cayenne if you want more heat, some additional cumin if you want more depth, or some additional yogurt if you want more richness.
  6. Put the sweet potato dip into a serving dish. If desired, make a swirl and garnish it as you like. Serve with all sorts of fun fall items for dipping!


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