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Miso Sweet Potato Dip (vegan, gluten free, oil free)

  • Author: Remy
  • Total Time: 25 minutes
  • Yield: 3-4 serving 1x


A sweet, salty, smooth and creamy dip or spread. This Miso Sweet Potato Dip is probiotic, nutrient dense and easy to make. Vegan, gluten free, oil free and whole food plant based.


  • 1 large sweet potato
  • 2 tablespoons miso paste (use chickpea miso or alternative if allergic to soy)
  • 1 tablespoon tahini or nut/seed butter of choice
  • 1/4 cup water (more as needed)
  • 1/4 tsp powdered ginger or small knob of freshly grated

optional toppings

  • pinch of shichimi seven spice or chili flakes
  • sprinkle of nori
  • sesame seeds
  • thinly sliced radish
  • sesame oil for additional flavour


  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 sides of blender and adding additional water if needed to help blend.
  4. Best served fresh. Store in an airtight container in the refrigerator for up to 2-3 days. If mixture thickens in fridge, heat and re-blend before enjoying.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: spreads and dips
  • Method: blending

Keywords: asian, vegan, gluten free, oil free, sweet potato, miso, probiotic, sugar free, whole food plant based, healthy