Simple Sweet Potato Cheese Dip

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If you ask me, sweet potato cheese dip is one of those recipes that sounds fancy but couldn’t be easier to make.

This creamy, comforting dip brings together roasted sweet potatoes with melted cheese for a crowd-pleasing appetizer. The natural sweetness from the potatoes balances perfectly with sharp cheddar and a hint of spice.

It comes together in about 30 minutes and works great with tortilla chips, crackers, or even fresh vegetables. I love making this for game day or when friends come over because it disappears fast.

It’s the kind of dip that has everyone asking for the recipe, and you’ll feel pretty good knowing it’s got some vegetables snuck right in there.

What Kind of Sweet Potato Should I Use?

For this cheese dip, you’ll want to use orange-fleshed sweet potatoes, which are the most common variety you’ll find at the grocery store. These have that classic sweet, creamy texture that works perfectly for blending into a smooth dip. You can use either regular sweet potatoes or the darker-skinned varieties – both will give you great results. Make sure to pick sweet potatoes that feel firm and don’t have any soft spots or wrinkled skin, as these will cook more evenly and give you the best flavor for your dip.

Options for Substitutions

This creamy sweet potato dip is pretty forgiving when it comes to swaps:

• Sweet potato: You can substitute with butternut squash or carrots for a similar creamy texture and natural sweetness. Cook them the same way until tender.
• Nutritional yeast: This is really what gives the dip its cheesy flavor, so I wouldn’t recommend skipping it. If you absolutely can’t find it, try adding a bit more salt and some lemon juice, but the taste will be quite different.
• Tapioca flour: Cornstarch or arrowroot powder work just as well for thickening. Use the same amount and mix with a little cold water before adding to prevent clumps.
• Apple cider vinegar: White vinegar or lemon juice will give you that same tangy kick that balances the sweetness.
• Spices: Feel free to adjust the heat level by reducing or omitting the cayenne and red pepper flakes. You can also add smoked paprika instead of regular paprika for a deeper flavor.
• Water: For extra richness, you can replace some of the water with unsweetened plant milk like cashew or oat milk.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sweet potato cheese dip is not cooking the sweet potatoes long enough – they need to be fork-tender and easily pierced before blending, or you’ll end up with a grainy, lumpy dip instead of a smooth one.

Another common error is adding the tapioca flour directly to the hot mixture, which can cause it to clump up, so always whisk it with a small amount of cold water first to create a slurry before stirring it in.

Don’t skip the nutritional yeast if you want that cheesy flavor – regular yeast won’t work as a substitute, and be sure to taste and adjust the seasonings at the end since sweet potatoes can vary in natural sweetness.

For the smoothest texture, blend the mixture while it’s still warm and add the water gradually until you reach your desired consistency, keeping in mind that the dip will thicken slightly as it cools.

What to Serve With Sweet Potato Cheese Dip?

This creamy sweet potato dip is perfect for dunking tortilla chips, especially the thick, sturdy kind that won’t break when you scoop up a generous amount. I love serving it with fresh cut vegetables like bell pepper strips, cucumber slices, and baby carrots for a healthier option that still satisfies that craving for something crunchy. It also works great as a spread on crackers or toasted baguette slices for a more elegant appetizer setup. For game day or casual gatherings, try it with pita chips or even as a unique topping for baked potatoes – the sweet and savory flavors really complement each other nicely.

Storage Instructions

Refrigerate: This sweet potato cheese dip keeps really well in the fridge for up to a week in an airtight container. I actually think it tastes even better the next day after all the flavors have had time to meld together. Just give it a good stir before serving since it might thicken up a bit.

Freeze: You can definitely freeze this dip for up to 3 months in freezer-safe containers or bags. I like to freeze it in smaller portions so I can thaw just what I need for parties or snacking. Just remember it might separate slightly when thawed, but a quick stir usually fixes that right up.

Warm Up: To bring your dip back to life, warm it gently on the stovetop over low heat while stirring frequently. You can also microwave it in 30-second intervals, stirring between each round. If it seems too thick after reheating, just add a splash of water or plant milk to get it back to your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 25-30 g
• Fat: 5-10 g
• Carbohydrates: 120-130 g

Ingredients

• 3 cups peeled, diced sweet potatoes (about 14 oz)
• 1 1/2 cups water
• 1/2 cup nutritional yeast flakes
• 1 tbsp tapioca starch
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper (to taste)
• 1/8 tsp ground mustard
• Crushed red pepper flakes, optional

Step 1: Cook the Sweet Potatoes

• 3 cups peeled, diced sweet potatoes (about 14 oz)
• 1 1/2 cups water

Add the peeled, diced sweet potatoes and water to a saucepan.

Bring the water to a boil over high heat, then reduce the heat to a simmer.

Cover and cook for about 10 minutes, or until the sweet potatoes are soft.

Remove from heat and allow the mixture to cool slightly before blending.

Step 2: Blend the Sauce Ingredients

• cooked sweet potatoes and water (from Step 1)
• 1/2 cup nutritional yeast flakes
• 1 tbsp tapioca starch
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper (to taste)
• 1/8 tsp ground mustard
• crushed red pepper flakes, optional

Transfer the cooked sweet potatoes and their cooking liquid from Step 1 to a blender.

Add nutritional yeast flakes, tapioca starch, apple cider vinegar, salt, onion powder, garlic powder, paprika, cayenne pepper, ground mustard, and crushed red pepper flakes (if using).

Blend on high until the mixture is completely smooth and creamy.

I like to taste at this point to adjust the seasoning or add more cayenne for extra heat.

Step 3: Heat the Cheese Sauce

• blended cheese sauce (from Step 2)

Pour the blended sweet potato cheese sauce back into the saucepan.

Place over medium heat and stir frequently for 3-4 minutes, or until the sauce is hot and slightly thickened.

If you prefer a thinner consistency, gradually add a little water and stir until you reach your desired texture.

Step 4: Serve the Vegan Cheese Sauce

Serve the vegan sweet potato cheese sauce warm, as a dip, spread, or over your favorite dish.

Enjoy!