Sweet Potato White Bean Dip

Ingredients

• 1 pound sweet potatoes
• 2 shallots , cut into 4 pieces each
• 4 tablespoons olive oil, divided
• 1 teaspoon sea salt
• 1 15-ounce can white beans, drained and rinsed
• 1 to 2 chipotles in adobo sauce
• 2 tablespoons lime juice
• 1/4 cup cilantro, plus more for serving
• Chips
• Chopped cilantro

Directions

1. Heat your oven to 450˚F. Peel the sweet potatoes, then chop them into 1 1/2-inch cubes.
2. Spread the sweet potatoes and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, add the sea salt, and toss everything together right on the pan. Roast for about 25 to 30 minutes, until the sweet potatoes are tender.
3. Transfer the roasted sweet potatoes and shallots to a food processor or blender. Add the white beans, 2 tablespoons olive oil, chipotles, lime juice, and cilantro, then puree until the mixture is smooth and thick, with that hummus-like texture you’re looking for. Add the reserved bean liquid as you go, only as much as you need to get it there.
4. Serve the dip right away, or tuck it into the refrigerator until you need it. It can be served at room temperature or cold. Finish the top with cilantro, and set it out with your favorite tortilla chips or an assortment of fresh vegetables.