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Sweet Potato Garlic Spread

  • Author: Katie Kimball


  • 3 small or 2 large sweet potatoes (~4 cups)
  • 23 cloves garlic, minced
  • 12 Tbs. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 1 1/2 tsp. lemon juice
  • 1/2 tsp. oregano
  • 1 Tbs. chopped fresh parsley
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste

ship kroger


  1. Bake sweet potatoes until soft. I like to simply scrub the skins, place the whole potatoes on a cookie sheet or baking dish, and bake along with another meal I’m making sometimes a day or two before I need to make the appetizer recipe.
  2. If baking alone, 400F for 45-60 minutes should do the trick, depending on the size of your sweet potatoes. Cool completely, then peel and place into a medium bowl.
  3. Mash somehow or another: a hand blender is my favorite, but you could use a food processor, a potato masher or even a sturdy fork.
  4. Optional step: sauté the garlic in the olive oil over low heat until aromatic. I usually choose to skip this step and just go with fresh for the immunity-boosting properties of raw garlic.
  5. Add garlic, oil, and all the other ingredients to the mashed sweet potatoes and mix until uniform.
  6. You can adjust the garlic to taste: more for adults who love it and less for children. Keep in mind that the intensity of the garlic will increase quite a bit, even if the spread only has to wait in the refrigerator one night. I like to add a bit extra lemon juice, because that zing gives the whole dish something special to talk about.


Tip: Plan to make homemade chicken stock the same week you need to take this dip somewhere so that you can buy one bunch of fresh parsley without waste.