Vietnamese Sweet Potato and Turmeric Dip

Name: Vietnamese Sweet Potato and Turmeric Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) sweet potatoes, medium, peeled and cut into ¾-inch (2 cm) cubes; 4 cloves (20 g) garlic cloves, unpeeled, left whole; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; 1 teaspoon (2½ g) ground turmeric; ½ cup (120 ml) full-fat coconut milk; ½ teaspoon (2½ ml) Vietnamese fish sauce; 1 tablespoon (15 ml) fresh lime juice; ½ pepper (8 g) red Thai chili or serrano pepper, seeded and minced, or to taste (optional); 2 tablespoons (8 g) fresh cilantro, chopped, plus more for serving

From the MyKitchenBank Kitchen

A vibrant, creamy dip combining roasted sweet potatoes with warm turmeric, coconut milk, and garlic. This Vietnamese-inspired appetizer has a subtle earthiness balanced by lime brightness and a hint of chili heat. Serve warm or at room temperature with crackers, vegetables, or crispy shallot chips.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper or foil
Have a food processor or blender ready

1
Roast sweet potato and garlicOven 400°F / 205°C
- On a parchment-lined baking sheet, toss the cubed sweet potatoes and whole garlic cloves with 2 tablespoons olive oil and ½ teaspoon salt.
- Spread in a single layer.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until the sweet potato is very tender and caramelized at the edges, and the garlic is soft and golden.
- The edges should be deeply browned but not burnt.
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Ready when: Sweet potato is fork-tender and edges are caramelized; garlic is soft and golden
Tip: Don't crowd the baking sheet—the potatoes will steam instead of caramelize. Arrange them in a single layer with space between pieces.
2
Cool briefly and peel garlic
- Let the roasted vegetables cool for 5 minutes.
- Once cool enough to handle, gently squeeze each roasted garlic clove out of its skin into a small bowl.
- Discard the skins.
- The garlic should be soft and creamy.
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Ready when: Garlic is cool enough to peel easily and comes out of its skin without resistance
Tip: If the garlic is still too hot, let it cool a minute or two longer. Wearing a damp kitchen towel on your hand helps with grip.
3
Blend dip base
- Transfer the roasted sweet potato, peeled garlic, turmeric (1 teaspoon), and coconut milk (½ cup) to a food processor or blender.
- Blend until smooth and creamy, about 1–2 minutes.
- You may need to scrape down the sides once.
- The mixture should have a pourable consistency like hummus.
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Ready when: Mixture is completely smooth and creamy with no visible chunks
Tip: If the dip is too thick, add a tablespoon of water or additional coconut milk at a time. Blend until you reach a dip-like consistency that spreads easily.
4
Season and finish
- Transfer the dip to a serving bowl.
- Stir in the fish sauce (½ teaspoon), lime juice (1 tablespoon), minced red chili if using, and chopped cilantro (2 tablespoons).
- Taste and adjust seasoning—add more lime for brightness, fish sauce for umami depth, or salt to taste.
- The dip should be balanced between warm spice, creamy richness, and sharp citrus and herb notes.
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Ready when: Flavors are balanced and taste vibrant; no single note overwhelms
Tip: Start with half the fish sauce, taste, then add more if needed—it's pungent and easy to overuse. Lime juice is essential for brightening all the warm spices.

Good to know

Tips

Roasting the garlic whole (unpeeled) protects it from burning and makes it sweet and creamy rather than sharp. Serve the dip slightly warm or at room temperature—cold dip mutes the turmeric and coconut flavors.
Fish sauce is traditional in Vietnamese cooking and adds savory depth, but start with less if you're unfamiliar with it; it mellows once stirred in.
This dip pairs beautifully with crispy crackers, fried shallot chips, cucumber rounds, or carrot sticks. It also works as a spread for banh mi sandwiches or a sauce for roasted vegetables.

Make ahead

You can roast the sweet potato and garlic up to 3 days ahead. Store in an airtight container in the refrigerator. Make the dip up to 2 days ahead (store covered in the fridge), then season with lime juice and cilantro just before serving so they stay bright and fresh.

Storage & reheating

Room temperature (up to 2 hours): covered with a damp paper towel. Refrigerator (up to 3 days): in an airtight container. Freezer (up to 1 month): transfer to a freezer-safe container; thaw overnight in the fridge and re-blend or stir if separated. Reheat gently in a small saucepan over low heat with a splash of water or coconut milk.

Substitutions

full-fat coconut milk → Greek yogurt or sour cream. Use the same amount for a tangier, less-creamy result. Greek yogurt will give a lighter texture and protein boost but lose the coconut richness.
Vietnamese fish sauce → soy sauce or tamari. Use ½ teaspoon, though you'll lose the funky, umami depth that makes this recipe Vietnamese. The dip will be milder.
red Thai chili or serrano pepper → dash of hot sauce or pinch of cayenne pepper. Hot sauce adds moisture; use sparingly. Cayenne is spicier than fresh chili, so start with ⅛ teaspoon and increase to taste.
fresh cilantro → mint or Thai basil. Mint gives a cooler note; Thai basil adds anise-like depth. Use the same amount.