Recipe: Sweet Potato Hummus

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Cover of Sweet Potatoes

Every Tuesday this summer we’re featuring a new recipe on the blog from one of our Savor the South® cookbooks. Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each volume will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes–from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.

Today’s recipe is from April McGreger’s Sweet PotatoesApril McGreger is founder-chef of Farmer’s Daughter Brand Pickles and Preserves, a farm-driven artisan food business in Hillsborough, North Carolina. Her recipe is a southern take on hummus, with sweet potatoes instead of traditional chickpeas. This hummus makes an excellent dish for parties!

Connect with McGreger on Twitter @farmersdaughtr, and “like” the Savor the South® book page on Facebook for more news and recipes. Also, check back here next Tuesday for another Savor the South® Sampler recipe!

Sweet Potato Hummus

In my family you would be hard-pressed to find a party food that is not chock-full of cheddar, cream cheese, or sour cream. This gorgeous sweet potato hummus is a fresh and nutritious alternative. It can be made several days ahead and refrigerated, but bring it to room temperature before serving for the fullest flavor. Serve it alongside warm pita and fresh vegetables like cucumbers and red bell peppers for scooping.
Course: Appetizer
Servings: 3 cups


  • 3 cups mashed sweet potatoes
  • 1 garlic clove smashed
  • 2 Tbsps tahini
  • 1 Tbsp lemon juice
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/4 cup extra-virgin olive oil divided
  • 2 Tbsps pine nuts
  • Sumac or paprika for garnish


  • Process the mashed sweet potatoes, garlic, tahini, lemon juice, and spices in a food processor until perfectly smooth. Drizzle in 2 tablespoons of the olive oil while the processor is running. Taste for seasoning and add more as necessary. If making the dip ahead, refrigerate at this point.
  • Transfer to a small serving dish. Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the pine nuts and stir constantly until they are fragrant and just golden. Spoon the oil and pine nuts over the sweet potato hummus and garnish with a light sprinkle of sumac or paprika.


From Sweet Potatoes: a Savor the South® cookbook by April McGreger. Copyright © 2014 by April McGreger.