How To Make Sweet Potato White Bean Dip
Dips don’t always have to be loaded with meats and dairy. This white bean dip is vegan and made creamy with sweet potatoes.
- 1lbsweet potatoes
- 2shallots,(about ¼ pound), cut into 4 pieces each
- 4tbspolive oil,divided
- 1tspsea salt
- 15ozwhite beans,(or 1½ cups cooked), can, drained, liquid reserved, and rinsed
- 2chipotles in adobo sauce
- 2tbsplime juice
- ¼cupcilantro,plus more for serving
Preheat oven to 450 degrees F. Peel the sweet potatoes and cut into 1½-inch cubes. Place both the sweet potatoes and shallots on a rimmed baking sheet and toss with 2 tablespoons of olive oil and sea salt.
Roast for about 25 to 30 minutes until the sweet potatoes are tender.
Place the roasted sweet potatoes and shallots in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice, and cilantro.
Puree, adding reserved bean liquid as needed, until the dip is smooth and thick, like a hummus would be.
Serve immediately or refrigerate until needed; serve room temperature or cold.
Sprinkle the top of the dip with cilantro, and serve with favorite tortilla chips or an assortment of fresh vegetables.
- Calories: 301.34kcal
- Fat: 7.28g
- Saturated Fat: 1.06g
- Monounsaturated Fat: 4.97g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 47.26g
- Fiber: 10.56g
- Sugar: 5.34g
- Protein: 13.90g
- Sodium: 361.68mg
- Calcium: 153.37mg
- Potassium: 1243.95mg
- Iron: 6.24mg
- Vitamin A: 517.56µg
- Vitamin C: 16.66mg
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