Scoop the sweet potato dip into a serving bowl. Drizzle with olive oil and sprinkle with a pinch of paprika or cumin for garnish. Serve immediately with toast, fresh veggies, or crackers.

Add sweet potatoes, a pinch salt and ¼ cup water. Cover and cook until largest piece of potato is tender, about 10 minutes. Add water if needed so pan doesn’t dry before potatoes cook through.