Sweet PotatoMarshmallow Dip Recipe

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Irresistible Toasted Marshmallow Sweet Potato Dip

1. Roast 3 sweet potatoes on a baking tray at 400F for about 1 hour until fork-tender. Let cool, peel, and blend in a food processor with cup tahini, 1 tbsp olive oil, 1 tbsp lemon juice, and 1 minced garlic clove. Season with salt and thin with water if needed. Spoon into a serving bowl for that creamy, dreamy base.[2][4]
2. Broil cup mini marshmallows on a baking sheet until golden and toasty. Pile them atop the dip, then shower with pomegranate seeds and toasted sesame seeds. Grab your favorite sweet potato chips and dive inthis combo of sweet, smoky, and tangy will have everyone reaching for more![12]

Photograph by Ralph Smith