Buffalo Sweet Potato Queso

Gluten Free, Paleo, Whole30, Keto)


Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10-12 servings



1 cup Sweet Potato, cooked

¼ cup Almond Milk

3 tbsp Noble Made Buffalo Sauce (mild, medium, or hot)

3 tbsp Nutritional Yeast

1 tsp Garlic Powder



  1. Wash your sweet potato, peel off the skin, and chop into cubes. While preparing the sweet potato, bring 6-8 cups of water to a boil in a small pot.
  2. When the water comes to a rolling boil, add the prepared sweet potato and boil until the potatoes are fork tender and fully cooked.
  3. Drain the sweet potatoes and add them to a food processor.
  4. Pulse the sweet potato until broken down, then slowly add the almond milk and buffalo sauce and continue to process.
  5. Add in the nutritional yeast and garlic powder and process until smooth and creamy.
  6. Pour the dip into a bowl and serve with cut vegetables, beef thins, or grain free chips.


This recipe was created by Valerie Skinner of Thyme and JOY.