Sweet Potato Nacho Dip


1 large sweet potato (¾ to 1 pound), peeled and coarsely chopped

½ cup nutritional yeast

¼ cup plus 2 tablespoons extra-virgin olive oil

1 teaspoon onion powder

1 teaspoon red pepper flakes

1 teaspoon fine sea salt

½ teaspoon paprika

¼ teaspoon ground cumin

Pinch of chili powder

Crudités or chips of choice, for serving


1. Place the chopped sweet potage in a 1 1/2 quart pot and fill with enough water to cover.

2. Cover and boil for 20 minutes, or until the sweet potato is fork-tender. Drain the water from the pot, leaving the potato in the pot. 

3. Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt, paprika, cumin and chili powder to the pot. Puree with a hand blender, or transfer the ingredients to a food processor and pulse until smooth. 

4. Transfer the dip to a bowl and serve immediately with your favourite veggies or chips.