Name: Whipped Miso Sweet Potato Dip
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 large sweet potato (halved lengthwise); 1 whole garlic bulb; olive oil or avocado oil (for roasting (optional)); 1 cup plain unsweetened dairy-free Greek yogurt (I used high protein); 2 tbsp vegan mayonnaise; 1½ tbsp white miso paste; 1 tsp coconut aminos; 2-4 tbsp water (for desired texture); sesame seeds; chopped parsley or green onions

Whipped Miso Sweet Potato Dip

This roasted miso sweet potato dip was inspired by a very memorable bite I had during the Aspen Food & Wine Classic weekend.

Last week, Chef Edward Schmidt of Mountain Thyme Catering catered Eric’s team’s Food & Wine kickoff party at one of their most stunning listings – 401 Carroll Drive. Between the views over Aspen, the company, the tunes, and what may be one of the dreamiest kitchens I’ve ever stepped foot in, it was the perfect way to kick off one of my favorite weekends of the year.

Among a beautiful spread of small bites, Chef Edward thoughtfully included several vegan options, and this dip immediately caught my attention. I found myself returning for another scoop, and then another, which I will lovingly call research! It had layers of savory, umami-rich flavor from miso, balanced by a subtle sweetness and an unexpected lightness. I was convinced it was some sort of white bean dip blended with vegetables and miso… and perhaps yogurt, because it wasn’t nearly as heavy as a hummus… As it turns out, I wasn’t too far off.

When I asked Chef Edward what was in it, he shared that his sweet little secret was roasted sweet potato. I couldn’t wait to get home and try recreating it. This is my version, creamy, savory, slightly sweet, and packed with flavor from roasted garlic, white miso, and roasted sweet potato. It’s delicious served with crudités, crackers, or chips, and honestly, I could even see it tossed with pasta for a quick and cozy sauce.

The Dip of Your Dreams!

Before you go judging the sweet potato, know that this dip is anything but ordinary, trust me with this because my goodness, you’re going to fall in love. This is not a heavy, overly sweet, casserole-inspired situation. It’s not trying to be mashed potatoes, and it’s not hummus. It’s somewhere between whipped sweet potatoes, a savory party dip, and the most beautiful little appetizer you’d find at a catered event with a glass of wine in hand.

The roasted sweet potato gives it body and natural sweetness; the miso adds deep, savoury umami; the roasted garlic makes it cozy and rich; and the dairy-free yogurt keeps it light and tangy. Once everything is blended in the food processor, it becomes incredibly smooth, fluffy, and scoopable.

Whipped Miso Sweet Potato Dip Ingredients

You really only need a handful of ingredients to make this delicious dip, and they are all simple yet impactful!

Sweet Potato: Roasting concentrates the natural sweetness and gives the dip its creamy texture, making it the perfect base for this recipe.
Garlic Bulb: Think deep, savory, caramelized garlic flavor without the sharp bite of raw garlic. It brings a richness to the layers of flavor in this dip.
Olive Oil or Avocado Oil: A little oil helps the garlic roast until soft and golden. It’s optional, but it does help create a caramelized, roasted-garlic texture.
Plain Unsweetened Dairy-Free Greek Yogurt: Keeps the dip light, tangy, and creamy and since I used high-protein dairy-free Greek yogurt, it provides a little more body and makes the texture extra smooth.
Vegan Mayonnaise: Adds richness and helps make the dip taste silky and satisfying. You only need a small amount, but it makes a difference in the final texture.
White Miso Paste: If you’ve never had miso mixed into your sweet potato (hello, https://jackfruitful.com/roasted-broccoli-with-mashed-miso-sweet-potatoes/), you’re in for a treat! The combo is next level and gives this dip a really unique and beautifully balanced flavor.
Coconut Aminos: The salty-sweet umami flavor helps deepen the savory notes from the miso.
Sesame Seeds: Sesame seeds add a nutty finish and a little texture on top. They also pair beautifully with the miso.
Parsley or Green Onions: Fresh herbs add color and brightness. Parsley keeps it fresh and clean, while green onions add a mild savory bite.

How to Make Whipped Miso Sweet Potato Dip

Roast the Sweet Potato and Garlic

Preheat the oven to 424°F. Place the sweet potato halves cut-side down on a baking sheet. Slice the top off the garlic bulb, drizzle with a little olive oil or avocado oil if desired, wrap it in foil, and place it alongside the sweet potato. Roast for 40–50 minutes, or until the sweet potato is very tender and the garlic cloves are soft, golden, and caramelized. You should be able to scoop the sweet potato easily and squeeze the garlic cloves right out of their skins.

Add Everything to the Food Processor

Let the sweet potato and garlic cool slightly, then scoop the sweet potato flesh into a food processor. Squeeze in the roasted garlic cloves. Add the dairy-free Greek yogurt, vegan mayo, white miso paste, coconut aminos, salt, and black pepper.

Whip Until Smooth and Creamy

Blend until the dip is completely smooth and creamy. If it feels too thick, add water a tablespoon or two at a time, then blend again until it becomes light, fluffy, and scoopable. You’re looking for that silky whipped texture that’s airy but thick enough to hold its shape on a cracker or veggie.

Taste, Adjust, and Serve

Taste the dip before serving. If it feels a little flat, add a splash of lemon juice. If you want more umami, add another teaspoon of miso or coconut aminos. If it’s too thick, add a splash more water and blend again. Transfer the dip to a serving bowl and top with sesame seeds, parsley or green onions, and chili crisp if you want a little heat. Pro tip: Make this a few hours in advance, refrigerate it, and let the flavors meld together, making it even more delicious and easy for entertaining.

How to Serve Whipped Miso Sweet Potato Dip

This dip is so versatile. Serve it with crackers, pita chips, tortilla chips, toasted sourdough, rice crackers, or warm flatbread. For something fresh, pair it with cucumber slices, carrots, radishes, snap peas, endive leaves, or bell pepper strips. It’s also beautiful as part of a snack board with olives, roasted nuts, grapes, fruit, pickled vegetables, and crispy bread. For a dinner party, spoon it into a shallow bowl, swoop the top with the back of a spoon, and finish with sesame seeds, chopped herbs, and a drizzle of chili crisp. It looks gorgeous, but takes almost no effort.

Why You’ll Love This Sweet Potato Dip

There are so many reasons to love this sweet potato dip! It’s unique, so you’ll impress whoever you share it with. I also love the fact that it’s secretly filled with simple ingredients that come together into a flavor that tastes really expensive and delicately crafted. The recipe is incredibly easy to make, which is a big bonus if you’re hosting or attending a social gathering. It’s creamy without being heavy, savory without losing the natural sweetness of the sweet potato, and rich without relying on cheese, cream, beans, or nuts. It’s dairy-free, bean-free, nut-free, and still feels so satisfying.

Whipped Miso Sweet Potato Dip FAQ

Can I make this sweet potato dip ahead of time? Totally, and actually, this dip is actually even better after a few hours in the fridge because the roasted sweet potato, garlic, and miso have time to meld. Store it in an airtight container and stir before serving.

How long does whipped miso sweet potato dip last? Store leftovers in an airtight container in the fridge for up to 4 days. If it thickens as it sits, stir in a splash of water before serving.

Can I serve this warm? Yes. You can serve it chilled, at room temperature, or slightly warm. If warming, do so gently and stir before serving.

Can I use this as a sauce? Omg yes! Thin it with a little water or pasta water and use it as a creamy sauce for pasta, grain bowls, roasted vegetables, or sandwiches.

Did you make this recipe?

I would love to hear from you! Leave a comment and rating below, and let me know how you served it! Try these other delicious dairy free dips!

Easy Spinach Artichoke Dip

Hot Honey Cheese Squash Dip

Roasted Red Pepper White Bean Dip

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Whipped Miso Sweet Potato Dip

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If you're looking for a dip that will be the complete showstopper of a dinner party, you need to make this Whipped Miso Sweet Potato Dip! It's a creamy, dairy-free appetizer made with roasted sweet potato, garlic that's been roasted to caramelized perfection and just the right amount of umami from the white miso. Easy to make, savory, subtly sweet, light, fluffy, and just the right dish for entertaining or anytime you want an easy dip that feels extra special!

Prep Time 5

Cook Time 45

Total Time 50

Servings: 8 servings

Course: Appetizer

Calories: 72

Equipment

oven, food processor

Ingredients

1 large sweet potato, halved lengthwise
1 whole garlic bulb
olive oil or avocado oil, for roasting (optional)
1 cup plain unsweetened dairy-free Greek yogurt, I used high protein
2 tbsp vegan mayonnaise
1½ tbsp white miso paste
1 tsp coconut aminos
2-4 tbsp water, for desired texture

For Serving

sesame seeds
chopped parsley or green onions

Method

Preheat the oven to 424°F.
Place the sweet potato halves cut-side down on a baking sheet. Slice the top off the garlic head, drizzle with a little oil (optional), wrap in foil, and place alongside the sweet potato.
Roast for 40–50 minutes, or until the sweet potato is very tender and the garlic is soft and caramelized.
Let cool slightly. Scoop the sweet potato flesh into a food processor and squeeze in the roasted garlic cloves.
Add yogurt, the vegan mayo, miso paste, coconut aminos, and a sprinkle of salt and black pepper.
Blend until completely smooth and creamy. If the dip feels too thick, add water and blend again until it's light and fluffy.
Taste and adjust as needed. If it tastes a little flat, you can add a splash of lemon juice. If you'd like more umami, add another teaspoon of miso or coconut aminos.
Transfer to a serving bowl and top with sesame seeds, parsley, and even a drizzle of chili crisp if desired.

Notes

Make this a few hours ahead of time and refrigerate. The sweet potato, roasted garlic, and miso meld together beautifully as it sits, making it even better for entertaining.

Nutrition

Serving 1servingCalories 72kcalCarbohydrates 7gProtein 3gFat 3gSaturated Fat 0.3gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.04gSodium 189mgPotassium 130mgFiber 1gSugar 1gVitamin A 4011IUVitamin C 1mgCalcium 11mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Whipped Miso Sweet Potato Dip

Whipped Miso Sweet Potato Dip

The Dip of Your Dreams!

Whipped Miso Sweet Potato Dip Ingredients