Creamy Sweet Potato Dip with Soy Sauce

Creamy Sweet Potato Dip with Soy Sauce

The sweet potato cream dip goes very well with tortilla chips, grissini, crackers and strips of toasted bread or pitta

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  • Serves4
  • Preparation Time5 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy124 Kcals
  • Protein1.7g
  • Carbohydrates20.8g
  • Fat2.7g


  • 200 g sweet potato
  • 60 ml sweet white wine
  • 160 ml mineral water
  • 2 tbsp brown sugar
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • ½ tsp cayenne pepper
  • 1 tsp sesame oil
  • 3 tbsp sour cream (or whipped cream)


Wash the sweet potato, cut it into approx. 1.5 cm thick slices and place them next to each other on a plate. Cover with cling film and cook in the microwave at 600 watts for about 3-4 minutes.

Take out the plate and let the sweet potato cool down for a short time, then peel and cut it into rough cubes.

Boil the white wine, mineral water and brown sugar in a small pan. When the sugar is dissolved, add the soy sauce and let it cool down.

Put the sweet potato cubes, the cooked mixture, cayenne pepper and sesame oil in a blender and puree.

Just before serving, first pour the sour cream (or whipped cream) into a small bowl or glass, then add the sweet potato dip and serve.

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