This plant-based Gluten-Free Vegan Sweet Potato and Cilantro Dip is an easy and healthy recipe made with real food ingredients, can be made in under 20 minutes using an Instant Pot and is Medical Medium compliant! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Paleo-Friendly | Medical Medium }
Instant Pot Method: Peel the sweet potato and cut into cubes. Add 1 cup filtered/purified water to the Instant Pot and add the cubed potatoes. Close the pressure valve on the lid and set it to PRESSURE COOK | HIGH for 5 minutes. Allow the sweet potatoes to pressure cook/steam release for an additional 15 minutes before removing the lid. Remove the sweet potato cubes from the Instant Pot with a slotted spoon.
Oven Method: Prick the outsides of the sweet potato with a fork and place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 1-2 hours, or until the insides are soft.
Prepare the dip:
Add the cooked sweet potatoes and all other ingredients to a food processor and process until everything is well blended.
Taste and adjust the seasonings to your preference.
Store in an air-tight BPA-free container in the refrigerator.