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Sweet Potato Dip


1 package no-oil whole grain dry mix

2 sweet potatoes

1 small onion, finely chopped

1 clove garlic, peeled

2 Tbsp vegetable broth

1/4 tsp ground nutmeg


Prep time: 15min.

Cook time: 50 minutes

Yield: 1 cup


  • In a bowl, add the No-Oil, Whole-Grain mix with 1 1/4 cup warm water and yeast package.  Stir until mixed.

  • Place dough on table, knead until all flour is incorporated.  Cover the dough with plastic wrap or a clean towel to keep dough moist -- let rest for 10 minutes before using.  Grease a breadpan.

  • Shape dough into a rectangle 6 x 7 with your hands, or with a rolling pin.  Roll "jelly roll" style.  Tuck and pinch seam.  Place in the pan.  Let rest covered in a warm place for 1 hour. 

  • Preheat oven to 375 degrees.  Bake bread for 25-30min.  Let cool.

  • Cook potatoes in microwave until soft.  Peel off skin, and place potatoes in a blender or food processor.

  • Chop onion until fine.  Place in a fry pan and saute until tender.  Add onion to sweet potato.

  • Add peeled garlic, vegetable broth, and puree until smooth.  Add nutmeg, and salt to taste.

  • Slice bread into wedges, place on a baking sheet, and toast in the oven at 425 degrees for about 5 minutes.  Serve with dip.

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