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Roasted Tomato and Sweet Potato Dip

sweet potato & tomato dip

Summer is just around the corner and that means picnics, barbeques and all manner of outdoor parties!

The problem with going to so many of these party events is that the food on offer can often be quite calorific! So, to avoid piling on the pounds over the next few months, it’s a great idea to whip up your own dishes and dips to take with you.

Making your own dishes for a party doesn’t have to be a time-consuming task and you can easily create a small selection of things to bring with you in under an hour. My Roasted Tomato and Sweet Potato Dip is just the thing for those summer days spent outside and goes well with practically everything!

Tomato & Sweet Potato

Tomato and sweet potato in the same dish is a powerful fruit and veg combination. They are both full of antioxidants as well as their own range of vitamins, minerals and nutrients.

A fun fact about tomatoes is that one aspect of their nutritional value actually improves as they are cooked! When tomatoes are heated in the cooking process, the amount of lycopene, which is a chemical compound contained within, is increased. This beneficial compound is known to be effective in helping to protect the body against cancer. Also, lycopene is also great for all-round health!

Roasted Tomato and Sweet Potato Dip Recipe

So to get your summer off to a healthy start, gather the following ingredients:

  • 8 vine tomatoes
  • 2 medium sweet potatoes
  • 2 spring onions, chopped
  • A large handful of coriander
  • 2 Tbsp. of olive oil
  • 1 Tbsp. of honey
  • Salt and pepper

Method:

So to get started, pre-heat your oven to 180C and roast the tomatoes until the skins start to peel away (which should be after about 15-20 minutes). You should then allow the tomatoes to cool.

In the same oven (even at the same time!), peel and bake your two sweet potatoes. I advise creating a few holes in the potatoes with a fork before you place them in the oven. The sweet potatoes will take a bit longer to cook than the tomatoes and you should give them about 25-30 minutes. After this time they should be adequately soft. Once they are ready, remove and allow to cool.

Once the tomatoes are cooled, peel away the skin and discard. Then you can place the tomatoes, chopped spring onions, coriander, olive oil, honey, salt, and pepper into a food processor. Once the sweet potatoes are cooled, cut into chunks and add to the mix. Whizz until mixed well, you want to get close to the consistency of a puree.

And voila, you have a gorgeous, easy dip to serve to your family or guests! Cut some chunky rye, spelt, or whole-wheat bread and top with the dip. Delicious!

For more healthy recipes like this one, head over to Amazon to buy my cookbook!

This Post Has 19 Comments

  1. this looks delicious! i’m so excited to experiment with some healthier barbecue options this summer, and will definitely be putting this on my list of recipes to make 🙂

  2. I actually tried this recipe today – it was really beautiful!
    In February I went from being a devout carnivore to straight up vegan through March and beyond. So I have been looking at recipes to sustain the change… And this is spot on! Thanks 🙂

  3. This looks amazing! My wife is now vegetarian and we are still learning the ins and outs of how to eat. Pretty sure this will be part of our weekend fun.

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