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3.67 from 3 votes

Sweet Potato Nacho Dip

Sweet potato gives this cheese sauce an amazing color. It is a great option for those of you that can't eat cashews, which is often used as a cheese substitute.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8 servings
Calories: 140kcal



  • Place the chopped sweet potage in a 1 1/2 quart pot and fill with enough water to cover
  • 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
  • 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
  • Transfer the dip to a bowl and serve immediately with your favourite veggies or chips


This will be great on tacos, nachos, dipping veggies, etc.


Calories: 140kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 319mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6170IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg