Best 7 Sweet Potato And Onion Dip Recipes

SWEET POTATO AND ONION DIP

Steps:

• Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
• Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
• Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
• Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
• Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
• Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.

SWEET POTATO-ONION GRATIN

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter.
• Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside.
• Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving.

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

ROASTED SWEET POTATOES & ONIONS

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

THIS FRENCH ONION DIP WITH SWEET POTATO CHIPS IS NUTRITIONIST-APPROVED

Steps:

• Preheat oven to 200°F.
• Using a mandoline, slice sweet potatoes into 1/8-inch-thick slices. Place in a large bowl; add 2 teaspoons oil, and toss to coat.
• Place sweet potato slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with 1/2 teaspoon salt. Bake at 200°F for 1 hour and 30 minutes. Increase oven temperature to 400°F; bake for 10 minutes. Remove from oven; cool completely.
• Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add onion; sauté 8 to 10 minutes or until tender. Reduce heat to medium-low. Stir in shallots, thyme, pepper, and remaining 1 teaspoon salt; cook, stirring occasionally, 40 minutes or until golden brown.
• Increase heat to medium. Add garlic and Worcestershire sauce; cook, stirring occasionally, 5 minutes. Remove pan from heat, and let cool 15 minutes.
• Place tofu, yogurt, and juice in a blender; process until smooth. Stir together onion mixture and yogurt mixture in a bowl. Top with chives. Serve with sweet potato chips.

BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
• Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
• To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
• (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
• Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

ROASTED SWEET POTATOES AND ONIONS

Steps:

• Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
• Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.