7 months +

Sweet Potato & Turmeric Dip

Prep: 10-30 mins
Cooks in: 30-60 mins
Serves: 1 jar


  • No Allergens

Suitable for:

  • Vegan

  • Vegetarian

  • Gluten free

  • No dairy


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


  • No Allergens


Step 1

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

step 1/3


Step 2

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. 



step 2/3


Step 3

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. 

step 3/3