Spicy Coconut Sweet Potato Dip

This versatile spicy coconut sweet potato dip works seamlessly from summer parties to Thanksgiving. It combines autumnal and tropical flavors in a refreshing way that will keep everyone coming back for more.

Ingredients

  • 3 medium-sized sweet potatoes (orange, purple, or a combination as shown here)
  • 1 c coconut cream
  • Juice of a lime
  • ½ tsp salt
  • Scant ¼ tsp cayenne pepper, or to taste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tbsp roasted salted pepitas

Instructions

  1. Bring a large pot of water to a boil. Meanwhile, peel and cube the sweet potatoes.
  2. Boil the sweet potatoes until tender, 10-15 minutes.
  3. Drain the sweet potatoes and chill them in the fridge for several hours or overnight.
  4. To a food processor, add the cooked sweet potatoes, coconut cream, lime juice, salt, and cayenne. Process until the texture is rich and smooth.
  5. Transfer the dip to a serving dish.
  6. Chop the rosemary and thyme very finely.
  7. Garnish the sweet potato dip with rosemary, thyme, and pepitas.
RECIPE from The Rogue Brussel Sprout Blog
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