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Sweet Potato White Bean Dip

Sweet Potato White Bean Dip
  • Category


  • Cusine



1 pound sweet potatoes

2 shallots , cut into 4 pieces each

4 tablespoons olive oil, divided

1 teaspoon sea salt

1 15-ounce can and rinsed

1 to 2 chipotles in adobo sauce

2 tablespoons lime juice

1/4 cup cilantro, plus more for serving


Chopped cilantro


Preheat your oven to 450˚F. Peel the sweet potatoes and cut into 1 1/2-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 until the sweet potatoes are tender, about 25 to 30 minutes.

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 your favorite tortilla chips or an assortment of fresh vegetables.