Roasted Boniato and Brown Butter Dip

Name: Roasted Boniato and Brown Butter Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1½ lb (680 g) boniato (Caribbean sweet potato), scrubbed, halved lengthwise; 2 tbsp (30 ml) olive oil; 1 tsp (6 g) sea salt; ½ tsp (1 g) freshly ground black pepper; 6 tbsp (85 g) unsalted butter, cold, cut into 6 pieces; 8 leaves (2 g) fresh sage leaves, whole; 3 tbsp (45 ml) fresh lime juice, freshly squeezed; ¼ tsp (½ g) ground nutmeg; 3 tbsp (45 ml) heavy cream, at room temperature

From the MyKitchenBank Kitchen

A silky, vibrant dip made from roasted boniato (Caribbean sweet potato) folded with browned butter, fresh lime juice, and warm spices. The brown butter adds a nutty depth that complements the boniato's mild sweetness, while sage and nutmeg provide earthy aromatics. Serve warm or at room temperature with crackers, crudités, or flatbread.

Prep: 15 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 1½ cups (360 ml) dip, 8 servings

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Steps

Before you start

Preheat oven to 400°F (200°C)
Have all ingredients measured and ready
Use a baking sheet lined with parchment paper for even roasting

1
Prepare and roast boniatoOven 400°F / 205°C
- Pat the scrubbed boniato halves dry with paper towels.
- Place on a parchment-lined baking sheet, cut-side down.
- Drizzle with 2 tbsp (30 ml) olive oil and season the cut sides with ½ tsp (3 g) sea salt and ¼ tsp (0.5 g) black pepper.
- Roast at 400°F (200°C) for 40–45 minutes, until the flesh is completely tender and a fork pierces it easily.
- The skin may darken slightly, which is fine.
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Ready when: Flesh is soft and yields easily to a fork
Tip: Don't peel before roasting—the skin protects the flesh and makes scooping easier once cooked.
2
Brown the butter with sage
- While the boniato roasts, melt 6 tbsp (85 g) cold butter in a small saucepan over medium heat.
- Add the 8 whole sage leaves.
- Watch carefully, swirling the pan occasionally, for 8–10 minutes until the butter foams, the solids sink and turn golden brown, and you smell a rich, toasted aroma.
- Once the brown solids are deep amber, pour the entire contents (butter, solids, and sage leaves) into a small dish to cool slightly.
- Do not let it burn.
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Ready when: Brown solids are deep golden brown and aroma is rich and toasted
Tip: Brown butter goes from golden to burnt very quickly. Stay at the stove and don't walk away.
3
Cool and scoop boniato
- Remove the boniato from the oven and let it rest on the baking sheet for 5 minutes until cool enough to handle.
- Using a spoon, scoop the soft flesh away from the skin into a medium mixing bowl.
- You should have about 1¼ cups (300 g) of cooked flesh.
- Discard the skins.
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Ready when: Flesh scoops easily from skin; bowl contains soft, warm boniato
Tip: If any stringy fibers appear while scooping, remove them—boniato can contain them near the center.
4
Blend with brown butter and cream
- Transfer the warm boniato to a food processor.
- Pour in the cooled brown butter with its solids and sage leaves.
- Add 3 tbsp (45 ml) fresh lime juice and ¼ tsp (0.5 g) ground nutmeg.
- Pulse a few times, then blend for 20–30 seconds until smooth and creamy.
- Scrape down the bowl as needed.
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Ready when: Mixture is smooth and homogeneous with visible sage leaves throughout
Tip: Don't overblend or the dip may become too thin; blend just until smooth.
5
Finish and adjust seasoning
- Transfer the dip to a serving bowl.
- Fold in 3 tbsp (45 ml) heavy cream with a wooden spoon until incorporated.
- Taste and adjust seasoning with sea salt and black pepper as needed.
- The dip should be creamy, rich, and lightly sweet with a bright lime edge.
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Ready when: Dip is smooth, evenly colored, and tastes balanced with lime and sage
Tip: Add cream slowly and fold gently to keep the dip light; overmixing can make it dense.

Good to know

Tips

Boniato is creamier and less stringy than regular sweet potatoes, making it ideal for a smooth dip. If unavailable, use any orange-fleshed sweet potato.
Brown butter can separate; if the oil pools on top after blending, just give it a stir before serving or use slightly less cream next time.
Serve warm for a luxurious texture, or chill and serve as a thick spread with crackers or vegetables. Both are delicious.
For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the finished dip.

Make ahead

Prepare the dip up to 1 day ahead. Cool completely, cover, and refrigerate. Reheat gently in a saucepan over low heat, stirring occasionally, or serve cold as a spread.

Storage & reheating

Room temperature: up to 2 hours, covered. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months. Thaw in the refrigerator and reheat gently before serving.

Substitutions

boniato (Caribbean sweet potato) → Orange-fleshed sweet potato or yam. Similar sweetness and texture; roasting time remains the same. The dip will be slightly less bright in color.
fresh sage leaves → Fresh thyme or rosemary. Use the same quantity. Both herbs pair beautifully with brown butter and boniato, with a more herbaceous flavor.
fresh lime juice → Fresh lemon juice or white wine vinegar. Use 3 tbsp (45 ml) for brightness. Vinegar will be sharper; start with 2 tbsp (30 ml) and adjust to taste.
heavy cream → Greek yogurt or crème fraîche. Use 3 tbsp (45 ml) for tangy creaminess. This adds a slight sourness that complements the brown butter.