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Sweet Potato Queso Dip (Dairy/Nut Free)


1 cup mashed white sweet potato

1/2 cup water

1 1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 cup nutritional yeast

1 teaspoon lemon juice

1 14.5 oz. can diced tomatoes with green chiles


Cut the sweet potato into chunks, then place them in a small pot fitted with a steam basket, and fill it with an inch of water. Bring the water to a boil, then cover and reduce the heat to low, steaming the potatoes until they are fork-tender. Once they potatoes are very tender, fork-mash them and measure out one cup of mashed potatoes to use for this recipe.

In a high-speed blender, combine the cup of mashed sweet potato, water, salt, chili powder, nutritional yeast, and lemon juice and blend until completely smooth. Warm the diced tomatoes in a small saucepan over medium heat, then pour the cheese sauce from the blender into the pan and stir well to combine.

Heat the mixture until your desired serving temperature is reached, then serve warm with your favorite chips or crudites.


  • If you don’t have sweet potatoes on hand, Yukon Gold potatoes also work very well in this recipe.
  • Nutritional yeast provides the “cheesy” flavor to this dip. If you can’t use it, the resulting dip will probably still taste okay without it, but it won’t be as cheese-like.
  • If you’d like a slightly more authentic queso, and can tolerate cashews, I recommend making my original recipe instead. All of my taste-testers agreed that this Sweet Potato Queso is good, but the other one is even better.

Recipe courtesy of