A plate of Sweet Potato & Turmeric Dip, broccoli, cauliflower, cucumber, carrots and bread

Sweet Potato & Turmeric Dip

Age Suitability

7 months +

Serves

1

Prep

20mins

Cooking Time

45mins

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Carrot

What you need

Ingredients

575g sweet potatoes
Vegetable oil
4 tbsp extra virgin olive oil
2 tbsp tahini (or any nut butter)
1 tsp turmeric
2 tsp ground cumin
2 garlic cloves
Juice of 1 lime

Allergens warning

This product contains:
Nuts, Sesame
This product is suitable for:
Vegetarian, Vegan, No dairy, Gluten free
Please note:
This recipe makes 1 jar, which can be split into smaller servings
Turmeric gives our Sweet Potato weaning dip recipe a warming taste and glow! Delicious with cooked or raw vegetables. A great snack or lunch option for babies.
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Peas

Method

Preheat the oven to 220°C / 200°C fan / Gas Mark 7. 

Sweet potato, 2 garlic cloves, 1 lime, tahini, turmeric, ground cumin and extra virgin olive oil

Peel sweet potatoes. Cut them in 1cm dice and place on a roasting tray with a drizzle of oil. Cook for around 30-40 mins until soft. 

Diced sweet potato on a roasting tray and drizzled with oil

When done, let the sweet potatoes cool down, then transfer to a blender. Add olive oil, tahini, turmeric, cumin, garlic and lime juice. Blend to a paste adding water as needed to get desired consistency.

Sweet potato in a blender with olive oil, tahini, turmeric, cumin, garlic and lime juice

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green broccoli floret
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