Thai Sweet Potato – Coconut Spread -

This dip has really special flavor combinations! It can be served with crackers, or as a sandwich spread or even as a dip for fresh veggies.

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  60min


  • 2 Large Sweet Potatoes
  • Juice of 2 Limes
  • 1/2 Tsp. salt
  • ¾ Cup Coconut Milk
  • 15 Leaves Thai Basil, roughly chopped
  • 1 Chili Pepper, finely minced


  1. Preheat oven to 375 F
  2. Place the sweet potatoes whole on a baking sheet and use a fork to pierce a few holes in the skin (this is necessary so that they do not burst in the oven). Bake at 375 F for about 1 hour, until very soft. Turn them once during baking.
  3. Remove from oven and allow to cool.
  4. Scoop out the pulp from the cooked sweet potatoes with a spoon. Combine with all remaining ingredients and mix well.


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