Turmeric Sweet Potato Spread

BY Haley Hazell
December 11, 2019

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Photography by Olivia Hayo for Edible San Diego

Irresistibly creamy, sweet, and nutty, this dip is as delicious as it is healthy

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Packed with anti-inflammatory and antioxidant-rich sweet potatoes, turmeric, and black pepper, this is a double dip you can feel good about.

Ingredients

Serves 2-4

FOR THE TURMERIC SWEET POTATO SPREAD

1 sweet potato
½ cup tahini
1 teaspoon salt
1 teaspoon turmeric
¼ teaspoon black pepper
¼ cup extra-virgin olive oil
1 clove garlic
½ teaspoon dukkah spice mix

FOR THE DUKKAH SPICE MIX

1 tablespoon oregano
1 tablespoon cumin
1 tablespoon toasted sesame seeds
½ teaspoon kosher salt
¼ teaspoon red pepper flakes

Instructions

First, make the turmeric sweet potato spread by preheating the oven to 450°.
Wrap sweet potato tightly in aluminum foil and roast for 30-45 minutes until cooked through and tender.
Allow the sweet potato to cool and remove the skin.
Place sweet potato, tahini, salt, turmeric, black pepper, olive oil, and garlic into a blender or food processor. Blend until smooth, adding water to reach desired consistency.
Pour into a bowl or spread onto a serving dish. Drizzle with olive oil and serve with pita chips.
To make the dukkah spice mix, combine the ingredients together until thoroughly mixed then sprinkle over the potatoes.

Haley Hazell

As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell