Whipped Miso Sweet Potato Dip

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!

Course Appetizer

Cuisine American

Keyword dairy free, easy dip recipe, gluten free, oil free, plant based

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 72kcal

Author Jackie Akerberg

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

Instructions

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