Sweat Potato White Bean Dip

Ingredients

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

Info

  • Prep: 10
  • Cook: 30
  • Serves: 6-8
  • Source
stars  from 1 votes

Directions

  1. - 1 Roast the sweet potatoes: Preheat your oven to 450˚F. Peel the sweet potatoes and cut into 1 1/2-inch cubes.
  2. 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.
  3. 2 Make the dip: 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.
  4. 3 Serve the dip: 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.
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