This creamy Sweet Potato Dip with Garlic Confit is made with roasted sweet potatoes, whipped feta, and garlic confit, then topped with honey butter pecans for an easy fall appetizer.
This Sweet Potato and Garlic Confit Dip is the perfect fall appetizer that combines sweet and savory flavors in one creamy dip. Roasted sweet potatoes are blended with whipped feta, garlic confit, and Greek yogurt until smooth, then topped with a warm maple-chili butter, crunchy toasted pecans, and fresh herbs. Serve it with toasted sourdough, pita chips, or crackers for dipping.
I love making dips for entertaining, especially during the fall and holiday season, and this one is a fun way to use seasonal sweet potatoes. The garlic confit adds a rich, savory flavor that balances the natural sweetness of the potatoes, while the maple-chili butter adds a little heat. It’s a great make-ahead appetizer for Thanksgiving, Friendsgiving, or any fall gathering.
If you like this dip, you’ll love my Lemon Whipped Cottage Cheese and my Garlic & Chive Whipped Cottage Cheese Dip.
Sweet Potato Dip with Garlic Confit
Ingredients
For the garlic confit:
- 1 head garlic cloves peeled
- ½ cup extra virgin olive oil or enough to fully submerge the garlic
- 2 sprigs fresh thyme
- Pinch of kosher salt
For the sweet potato dip:
- 1 large sweet potato (about 12–14 oz)
- 8 garlic confit cloves
- 6 oz feta cheese
- ¼ cup plain Greek yogurt
- 1 tbsp garlic confit oil
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt or to taste
- Freshly cracked black pepper
For the honey butter pecans:
- 2 tbsp unsalted butter
- 1½ tbsp honey
- ¼ cup pecans roughly chopped
- Pinch of flaky sea salt
For serving:
- Toasted sourdough, pita chips, or crackers
Instructions
- Prepare the garlic confit: Preheat the oven to 275°F. Add the peeled garlic cloves to a small oven-safe cocotte along with the olive oil, fresh thyme, and a pinch of salt. Make sure the garlic cloves are completely submerged in the oil. Cover with the lid and bake for 1½–2 hours, or until the garlic is very soft, lightly golden, and easily mashed with a fork. Set aside to cool slightly.
- Roast the sweet potato: Once the garlic confit is finished, increase the oven temperature to 425°F. Pierce the sweet potato all over with a fork and place it on a baking sheet. Roast for 40–50 minutes, or until completely tender. Let cool slightly, then scoop out the flesh. To save time, you can roast the sweet potato separately while the garlic confit cooks.
- Make the sweet potato dip: Add about 1½ cups roasted sweet potato to a food processor along with 6–8 garlic confit cloves, feta cheese, Greek yogurt, 1 tablespoon of the garlic confit oil, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
- Prepare the honey butter pecans: Melt the butter in a small skillet over medium-low heat. Add the chopped pecans and cook for 2–3 minutes, stirring frequently, until lightly toasted and fragrant. Reduce the heat to low and stir in the honey and a pinch of salt. Cook for another 30–60 seconds until the pecans are coated in a glossy honey butter sauce.
- Assemble the dip: Spoon the whipped sweet potato dip into a shallow serving bowl or dish and create swoops with the back of a spoon. Spoon the warm honey butter pecans over the top, allowing some of the butter to pool in the crevices.
- Serve: Finish with flaky sea salt and fresh thyme or crispy sage, if desired. Serve with toasted sourdough, pita chips, or crackers.
Notes
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