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+ servings
5 from 1 vote

Thai Red Curry Sweet Potato Dip

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yields: 3 cups


  • 1 cup (248g) cooked, mashed sweet potato*
  • 1 15-ounce can white cannellini beans, drained and rinsed, or
  • 1 1/2 cups (255 g) cooked white beans
  • 2 tablespoons (30g) fresh lime juice
  • 2 tablespoons (32g) roasted almond butter
  • 2 tablespoons (30g) low-sodium soy sauce
  • 1/4 cup (60 g) Thai red curry paste
  • 1 teaspoon 1g dried basil
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon fine salt
  • Optional: roasted sliced almonds or fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving


  • Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil, if desired, and serve with chips, crackers, or assorted sliced vegetables.


*Cook the sweet potato (whole with skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender or bake it at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.
Reprinted with permission from The Vegan 8, by Brandi Doming, copyright © 2018, published by Time, Inc. Books, a division of Meredith Corporation.