The Moroccan-Spiced Sweet Potato Dip
Looking for a dip that's going to be the star of your next gathering? This Moroccan-spiced sweet potato dip is absolutely incredible! It's creamy, warming, and packed with aromatic spices that transport you straight to a spice market. Plus, those crispy homemade flatbread shards? Total game-changer!
I love creating dips that feel special but are actually quite simple to make. This one uses humble sweet potato transformed with warming spices and a touch of sweetness from raisins. It's the kind of dish that disappears in minutes at parties!
A bit of education about the ingredients in this dip:
Sweet Potato - Loaded with beta-carotene for immune support and glowing skin, plus fibre for digestive health. The natural sweetness pairs beautifully with warm spices.
Warming Spices (Cumin, Ginger, Cinnamon) - This trio has powerful anti-inflammatory properties and aids digestion. They also help regulate blood sugar levels and add incredible depth of flavour.
Harissa - This North African chilli paste contains beneficial capsaicin that boosts metabolism and has anti-inflammatory properties. It adds that perfect kick!
Raisins - Natural sweetness plus iron and potassium. They add little pockets of sweetness that balance the spices beautifully.
Garlic - A natural immune booster with antimicrobial properties. It adds that gorgeous savoury depth.
Red Wine Vinegar - The acidity brightens all the flavours and aids in digestion. It's that secret ingredient that makes everything pop!
Extra Virgin Olive Oil - Heart-healthy fats that create that smooth, creamy texture and help your body absorb all those fat-soluble vitamins.
Naturally vegan and gluten-free - This dip is perfect for everyone at your table!
You can also adjust the heat level - Start with less harissa and add more to taste. Make it family-friendly or turn up the spice!
CLEAN INGREDIENTS (Choose organic when possible)
For the Spiced Dip:
– 750g sweet potato, peeled and roughly chopped
– 2 tablespoons raisins or sultanas
– 2 garlic cloves, crushed
– 1/2 teaspoon harissa paste or chilli sauce (more if you like heat!)
– 1 teaspoon ground cumin
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon caster sugar (or coconut sugar)
– 1-2 tablespoons red wine vinegar
– 60ml extra virgin olive oil, plus extra for drizzling
– 1/2 teaspoon sea salt
For the Crispy Flatbread:
– 2 large rounds Lebanese flatbread
Beautiful Garnishes:
– 1 teaspoon mild paprika or sumac
– Fresh coriander leaves, chopped
– Extra olive oil for drizzling
METHOD
Making the Gorgeous Dip:
Cook the sweet potato - Place chopped sweet potato and raisins in a saucepan of simmering salted water. Cook for 15-20 minutes until the sweet potato is beautifully soft when pierced with a fork.
Drain and crush - Drain well, then roughly crush with a fork while still warm. Don't worry about making it perfectly smooth - a bit of texture is lovely!
Add the magic spices - Add garlic, harissa paste, cumin, ginger, cinnamon, sugar, vinegar, and salt. Mix well, letting all those gorgeous spices coat the sweet potato.
Create that silky texture - Gradually stir in the olive oil. The warmth of the sweet potato will help everything come together beautifully. Set aside to cool while you make the flatbread.
Creating Crispy Flatbread Shards:
Prep your grill - Preheat grill to medium-high heat.
Open the flatbread - Carefully separate each flatbread round to make thinner pieces (they're usually double-layered). This creates those perfect crispy shards!
Grill to golden perfection - Grill flatbread in batches until crisp and golden. Watch them closely - they can go from perfect to burnt quickly! When cool enough to handle, break into rustic large shards.
The Beautiful Finish:
Make it Instagram-worthy - Transfer the spiced sweet potato dip to a beautiful serving bowl or platter. Drizzle with extra olive oil, dust with paprika or sumac, and scatter with fresh coriander leaves.
Serve and enjoy - Arrange the crispy flatbread shards around the dip and watch it disappear!
PRO TIPS
Make the dip ahead - it tastes even better the next day!
Adjust spice levels to your preference - taste as you go
Save time by using store-bought pita chips if needed
The dip should be served at room temperature for best flavour
Drizzle with pomegranate molasses for extra wow factor
Add toasted pine nuts or almonds for crunch
Store leftover dip in the fridge for up to 4 days
VARIATIONS
Extra creamy: Add a dollop of tahini or Greek yoghurt
Protein boost: Serve with grilled lamb skewers or falafel
Herb twist: Try mint instead of coriander
Nut topping: Scatter with toasted pistachios or almonds
Citrus kick: Add a squeeze of lemon juice
Smoky version: Use smoked paprika instead of regular
SERVING SUGGESTIONS
Perfect for entertaining and gatherings
Great as part of a mezze spread
Wonderful with crudités (carrot, celery, capsicum)
Amazing with grilled vegetables
Pair with hummus and baba ganoush for variety
Serve with falafels for a complete meal
NUTRITIONAL INFORMATION (per serving, serves 6-8 as appetiser)
Energy: 215 kcal
Protein: 4 g
Carbs: 32 g
Fat: 9 g
Fibre: 5 g
