Sweet Potato White Bean Dip
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
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.