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!

You just need a handful of wholesome ingredients to get started.

Creamy Sweet Potato “Hummus”
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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 potato(es) peeled and cubed (about 4 cups cubed for 2 servings)
  • 4 tablespoon(s) olive oil
  • 2 large garlic clove(s) minced
  • 1/2 cup(s) cashew butter
  • 2 teaspoon(s) sea salt
  • 1/4 cup(s) water
  • 1 tablespoon(s) parsley, fresh chopped, for garnish
  • 1 piece(s) Paleo bread toasted, for serving (optional)


  1. Preheat oven to 400°F.
  2. Toss the cubed sweet potatoes in one half 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 olive oil.
  6. Serve sweet potato hummus with toasted slices of Paleo bread, if desired.