Sweet Potato “Rotel” Dip & Game Day Recipes!


Sweet Potato "Rotel" Dip & Game Day Recipes!

Your favorite childhood (or adulthood) game day dip, majorly healthified!
Servings 8


  • 1 medium sweet potato
  • 1 head cauliflower
  • 5 teaspoons olive oil
  • 1/2 teaspoon sea salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 medium yellow onion
  • 3 cloves garlic
  • 1 cup low-sodium chicken stock sub vegetable for vegan
  • 1/2 cup canned full fat coconut milk
  • 1/4 cup nutritional yeast
  • 2 teaspoons mild white miso
  • 15-16 ounce jar salsa whatever kind you like best



  • Preheat oven to 375 and line two baking sheets with nonstick parchment paper.
  • Peel and chop sweet potato into 1 inch pieces and add to one baking sheet (you want to pieces to equal approximately 2 cups). Remove cauliflower base and leaves and chop into 2 inch florets. Place on remaining baking sheet.
  • Drizzle 1 teaspoon olive oil, a pinch of salt and a pinch of black pepper over sweet potatoes. Toss to coat. Drizzle 2 teaspoons olive oil, remaining salt (a little less than 1/2 teaspoon) and a pinch of black pepper. Toss to coat. Roast veggie for 35 minutes, turning halfway through to brown evenly on both sides (start checking at 30 minutes, might need a little less or more, you want the sweet potatoes to be fork-tender).


  • While veggie are roasting, chop the onion half into 1/4 inch pieces and minced garlic. Heat a small saute pan to medium-low heat and add remaining teaspoon olive oil. When oil moves easily around the pan, add onion. Cook, stirring, until onion is softened and translucent, 4-5 minutes. You can add splashes of water to prevent burning/sticking. Turn heat to its lowest setting and add garlic. Cook, stirring, until garlic is fragrant and softened, around a minute. Set pan aside to cool.
  • In a high-powered blender or food processor, combine stock, coconut milk, nutritional yeast and miso paste. Puree until smooth. When onion mixture has cooled at least 5 minutes, add to blender/processor and puree until smooth.
  • When the sweet potatoes & cauliflower have roasted and cooled at least 5 minutes, add all of the sweet potatoes and 2 cups of the cauliflower to the blender/processor*. Puree until completely smooth.
  • Add your "cheesy" mixture to a large sauce pot and turn to medium-low heat. Cook, stirring continuously, until mixture has thickened and darkened slightly in color, around 10 minutes. It is important to stir constantly, or it will tend to splatter.


I like to roast the whole head of cauliflower so I have leftovers for the week. If you'd prefer, you can pre-measure 2 cups raw cauliflower and just roast that. If so, you will only need 1/2 teaspoon olive oil and a pinch of salt.
Stir in salsa and taste for more salt. Add accordingly. You can serve dip immediately, but it reheats well on the stove. Feel free to stir in cooked chorizo or other sausage, pulled chicken or chopped bacon. Green onions would also be nice on top.
Course: Appetizer, holiday, Snack
Cuisine: American, Mexican
Keyword: antinflammatory, Dairy Free, dairyfree, dip, Gluten Free, glutenfree, healthy, healthy side, hidden veggie, Vegan, Vegetable, Vegetarian

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