A sweet, salty, smooth, and creamy dip or spread. This Miso Sweet Potato Dip is probiotic, nutrient-dense, and easy to make. It’s super versatile and customizable, plus it’s vegan, gluten-free, and healthy!

Reason You’ll Love This Recipe

This Miso Sweet Potato Dip is the perfect balance of sweet, salty, umami and spreads beautifully on top of toast. You can dip your favourite veggies or crackers in or use it as a spread in a sandwich or burger, too.

It’s vegan, gluten-free, oil-free, and made with whole plant food ingredients and miso to support gut health. It’s a beautiful orange colour, packed with beta carotene and fiber, and once you see how easy it is to make, it might become part of your weekly routine too. I love whipping up a batch every week and incorporating it into my meals, but to be honest, I have never made it past three days without finishing it all!

How to Make Miso Sweet Potato Dip

Aside from roasting sweet potatoes (which can be done in advance), this recipe requires zero prep before tossing ingredients into a blender or food processor. The ginger and miso make for an Asian-inspired flavour, and both ingredients are actually very supportive of the digestive system. Miso, in particular, is rich in probiotics and requires no cooking or heating in this recipe. Miso retains its good bacteria when not exposed to high heat, and it adds a rich, umami flavour. You all know how much I love miso, which is why I use it in SO many of my recipes!

I’ll keep it short and sweet, but trust me when I say this dip is a must for any toast lovers looking to switch it up with a new spread or crudité fans who want something other than hummus to dip into.

Ingredient Notes

• Sweet potato: I used a bright orange sweet potato mostly for color purposes. White or purple sweet potato would also work. 
• Miso paste: Use chickpea pea miso or another alternative if allergic to soy. 
• Tahini: You can also use your favorite nut or seed butter of choice. 
• Water
• Powdered ginger: Swap this for fresh ginger if desired. 
• Toppings: Shichimi seven spice, chili flakes, nori, sesame seeds, thinly sliced radish, and/or sesame oil. 

Step-by-Step Instructions

1. Begin by roasting your sweet potato. I prefer using bright orange sweet potatoes as the texture works best for this recipe. Slice potato in half length-wise and place face down onto a lined baking tray or silicone baking mat (no oil required). Bake at 400F for about 30-35 minutes, or until sweet potato is fork tender and slightly caramelizes. Cook time will vary based on potato size.
2. In a food processed or blender, add roasted sweet potato flesh, no skin, along with water, miso, tahini or nut/seed butter of choice, ginger, and if you like it spicy, a little dash of seven spice or chili flakes.
3. Blend until fully smooth, scraping down the sides of the blender and adding additional water to help blend.
4. It is best served fresh in your favorite dip bowl. 

Secrets to Success

• This sweet potato dip is versatile and customizable depending on your taste and flavor preferences. If you’re not feeling the Asian-inspired miso flavor, switch things up and add garlic, salt, pepper, fresh herbs like chives or cilantro, or other spices you like. I encourage you to play around with it to find your favorite flavor profile. 
• You can also make it a sweet dip with the addition of a touch of maple syrup. The options truly are endless. 

Serving Tips

Use this sweet potato dip as a side dish, snack, or appetizer with your favorite veggies, chips, or crackers, or use it as a spread in a sandwich or burger, too. It also spreads beautifully on toast! 

Storage Tips

Store in an airtight container in the refrigerator for 2-3 days. If the mixture thickens in the fridge, heat and re-blend before enjoying.

More Delicious Dip Recipes

Vegan Kale Artichoke Dip

Miso White Bean Dip

Butternut Squash Dip with Roasted Garlic

Eggplant Dip

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Like sweet potato? Check out these Sweet Potato Cakies or Sweet Potato Dessert Boats. For more miso recipes, try this Creamy Cashew Broccoli Salad, Miso Mushroom Burger, Zoodle Soup and Miso Butternut Squash Soup.

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