Sweet Potato Nacho Dip: Ditch the Wheat Cookbook Review

It’s that time again — I have another excellent cookbook to share with you. Today I’m reviewing Ditch The Wheat by Carol Lovett. Carol is a Canadian author and food blogger behind Ditch The Wheat. Like many of us, she adopted a grain-free, paleo-style approach after struggling with health issues. She credits this dietary change with resolving problems such as irritable bowel syndrome (IBS), chronic headaches, vertigo, depression, anxiety and excess weight. Her experience is a reminder that food can be powerful medicine, and she created this cookbook to help others who avoid gluten or want to follow paleo principles without giving up the foods they love.

The book is a pleasure to browse. Carol begins with her personal story and explains why she adopted a paleo-style diet. She explores how modern health issues often emerged as traditional societies shifted toward diets high in white flours, processed foods and sugars. The book then outlines foods to include and avoid, and offers practical guidance on choosing high-quality ingredients and sustaining a paleo lifestyle.

A very useful chapter highlights hidden sources of gluten and soy so you know what to watch for when grocery shopping or dining out. Carol also explains common paleo ingredients — different flours, fats, sugars and seasonings — and recommends helpful kitchen tools to support success in a paleo kitchen.

One of my favorite non-recipe sections is “How To Bake With Success.” Carol shares practical tips that genuinely improve results, such as sifting coconut flour and using room-temperature eggs to help bakes rise. Those little tricks add up in the kitchen and will be useful whether you’re new to grain-free baking or already experienced.

Other helpful chapters include step-by-step techniques like cutting up a whole chicken (a cost-saving skill), cooking vegetables and starches well, and making paleo-style noodles. These fundamentals set you up to make many of the recipes in the book with confidence.

The main body of the cookbook is divided into nine chapters that cover everything from basics to desserts:

Chapter 1: The Basics
Chapter 2: Fermented Foods and Drinks
Chapter 3: Crackers, Wraps, Breads, Bagels and Muffins
Chapter 4: Breakfast Favourites
Chapter 5: Snacks and Starters
Chapter 6: Soups and Salads
Chapter 7: Main Meals
Chapter 8: Sides
Chapter 9: Desserts

Another feature I appreciate is that every recipe includes a photograph. Photos make it clear what the finished dish should look like and help guide expectations. Recipes are also labeled for common dietary needs — nut-free, dairy-free or egg-free — so you can easily tell what suits your restrictions.

I was excited to share the Sweet Potato Nacho Dip recipe from this book, and there are many other dishes I want to try. A few highlights that caught my attention include:

Spicy Citrus Salad Dressing
Smoky Pineapple BBQ Sauce
Watermelon Kiwi Kombucha
Berry Ginger Kombucha
Coconut Milk Yogurt
Vegetable Crackers and Everything Bagel Inspired Crackers
Morning Glory Muffins, Grain Free Tortillas and Sandwich Buns
Sweet Potato Drop Biscuits and The Original DTW Meat Bagel
Coconut Flour Pancakes and Yuca Hash Browns
Apple Butter Chicken Liver Pate and BBQ Kale Chips
Artichoke with Bacon Spinach Dip and Salted Mexican Chocolate Clusters
Roasted Butternut Squash Soup and Chicken Enchilada Soup
BLT Wedge Salad, Kale Citrus Salad and Warm Dandelion Salad
Curry Shrimp, Spicy Fish Cakes and Ginger Beef Stir Fry
Smoky Chipotle Aioli Burgers with Crunchy Mango Slaw
Meatloaf with Maple Balsamic Glaze and Honey Mustard Garlic Chicken Thighs
Smoky Pineapple Pulled Pork, Apple Butter BBQ Ribs and Mango Prosciutto Grain Free Pizza
Crispy Sautéed Kale with Bacon and Onions
Chocolate Cake, Caramel Chocolate Nut Bars, Cinnamon Buns and Chocolate Dipped Honeycomb

There are recipes for all tastes in Ditch The Wheat, including kid-friendly options. The book contains 120 recipes — plenty of variety and inspiration for everyday meals and special treats.

Below you’ll find the Sweet Potato Nacho Dip recipe as presented in the book. It’s a colorful, dairy-free option that works well as a taco topping, dip for veggies or a sauce for nachos.

Recipe

Sweet Potato Nacho Dip

Sweet potato gives this cheese-style sauce a vibrant color and creamy texture. It’s a great alternative for those who can’t eat cashews or dairy.

Course: Appetizer

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 140kcal

Author: Dr. Erin Carter

Ingredients

1 large sweet potato (3/4 to 1 pound), peeled and coarsely chopped
1/2 cup nutritional yeast
1/4 cup extra-virgin olive oil
2 tablespoon extra-virgin olive oil
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 pinch chili powder
Crudités or chips of choice, for serving

Instructions

Place the chopped sweet potato in a 1 1/2‑quart pot and add enough water to cover.
Cover and boil for 20 minutes, or until the sweet potato is fork‑tender. Drain the water, leaving the potato in the pot.
Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt, paprika, cumin and chili powder to the pot. Puree with an immersion blender, or transfer to a food processor and pulse until smooth.
Transfer the dip to a bowl and serve immediately with your favorite vegetables or chips.

Notes

This dip is versatile — try it on tacos, nachos, roasted vegetables, or as a party dip.

Nutrition

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Paleo Butter Biscuits

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