Creamy Sweet Potato “Hummus”

Smooth, thick, and absolutely creamy, this sweet potato “hummus” is the perfect appetizer or snack. Nutrient-dense and fiber-rich, it pairs well with toasted Paleo bread or vegetable crudités, but is so good you can even eat it on its own!

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Creamy Sweet Potato “Hummus”

Servings 2

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 2 large sweet potatoes peeled and cubed (about 4 cups cubed)
  • 4 tablespoon(s) olive oil
  • 2 large garlic clove(s) minced
  • 1/2 cup(s) cashew butter
  • 2 tablespoon(s) salt
  • 1/4 cup(s) water
  • 1 Chopped fresh parsley for garnish
  • 1 Toasted Paleo bread for serving (optional)


  1. Preheat oven to 400°F.
  2. Toss the cubed sweet potatoes in 2 tablespoons of olive oil, and then place them in a single layer on a baking sheet.
  3. Roast the sweet potatoes for approximately 30 minutes, flipping over halfway through until tender.
  4. Place the roasted sweet potatoes, minced garlic, cashew butter, salt, and water in the bowl of the blender and blend for a few minutes on medium-high until you get a smooth, thick hummus, scraping down the sides as necessary.
  5. Transfer the hummus to a bowl, garnish with fresh chopped parsley, and drizzle with the remaining 2 tablespoons of olive oil.
  6. Serve sweet potato hummus with toasted slices of Paleo bread, if desired.