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Living With Sjögren’s


Sweet Potato Dip


  • 1 medium sweet potato (about 1/2 lb)
  • 1/2 cup (125 ml) low-fat plain Greek yogurt (2% MF)
  • 1/4 cup (50 ml) light olive oil-based mayonnaise
  • 2 green onions, ends trimmed
  • 1/4 cup (50 ml) lightly packed fresh cilantro leaves
  • 1-2 tablespoons chipotle sauce (or desired amount)
  • 2 tablespoons lime juice
  • 1/4 teaspoon each ground cumin, salt and pepper


  1. Pierce sweet potato using a paring knife. Microwave for 5-6 mins on HIGH, flipping halfway through, until tender. Cool, peel, and transfer to a food processor.
  2. Cut each onion into 4 pieces. Add the onions, yogurt, mayonnaise, coriander, chipotle sauce, cumin, lime juice, salt and pepper to the cooked sweet potato. Blend until smooth. (Add extra sauce or lime juice to taste)
  3. For best results, allow the dip to sit for at least 15 minutes to fully develop its flavours. Store in an airtight container for up to 3 days. Serve with fresh vegetables and baked tortilla or pita chips. 

This recipe yields 1 cup (250mL) of dip. 

Extra tips:

  • You can make a light salad dressing by adding water to the finished dip.
  • Instead of butter or mayonnaise, use this dip for a tuna or egg salad sandwich.

*recipe courtesy of Cristina Montoya, Registered Dietitian