Fall-Inspired Sweet Potato Baba Ganoush
During the early days of the pandemic, I challenged myself to try 2 new recipes a week while I had more time at home. One of the new recipes that I tried was baba ganoush dip from Love and Lemons, which I highly recommend- it took a lot of self-control to not eat the whole bowl in one sitting. This Sweet Potato Baba Ganoush is a seasonal twist with more warming seasonings to pair with the sweet potato substituted for eggplant.
I love dipping fresh vegetables and pita chips the Sweet Potato Baba Ganoush, but it would be perfect to serve with my Easy Shredded Crockpot Chicken or Moroccan Spiced Rotisserie Chicken to add some more flavor. I also love to add this to a big Mediterranean bowl with farro, turkey or chicken meatballs, and roasted vegetables like bell peppers and tomatoes.
This comes together relatively quickly and is easy to prep ahead of time. The longest portion of the prep is cooking the sweet potato, which you could also do ahead of time. Once you have the potato cooked, the rest of the dip comes together in a couple minutes. I like to go ahead and prep the rest of my board while the sweet potato cooks. Baby bell peppers, radishes, and carrots all go really well with the favors in the dip, and I also really love Simple Mills Veggie Sea Salt Pita Crackers with it.
Sweet Potato Baba Ganoush
Equipment
- Food processor or blender
- Oven
Ingredients
- 1 sweet potato (small)
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp cayenne
- 1 tsp salt
- 1/8 cup tahini
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 garlic clove
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with foil. Prick the sweet potato with a fork and place on the sheet. Bake for 40 to 50 minutes until soft inside. Let cool.
- Once cool enough to handle, scoop out the inside of the sweet potato and add to the food processor or blender. Add in all other ingredients and mix until well incorporated and the sweet potato has a whipped texture.
- Serve right away. Keeps in the fridge for 2-3 days.
