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Chipotle Sweet Potato White Bean Dip

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Course: Side Dish, Snack
Prep Time: 45 minutes
Servings: 10


  • 1 lb. sweet potatoes
  • 4 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1 15- oz. can (or 1 1/2 cups cooked white beans, rinsed and drained with the liquid reserved)
  • 1 or 2 chipotles in adobo sauce
  • 2 Tbsp. lime juice
  • 1/4 cup cilantro (plus more for serving)


  • Preheat oven to 450℉. Peel sweet potatoes and cut into 1 1/2-inch cubes. Toss with 2 tablespoons olive oil and salt and place on a rimmed baking sheet. Roast until the sweet potatoes are tender, about 25 to 30 minutes. Remove from oven and set aside.
  • Place the roasted sweet potatoes in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice and cilantro. Purée, adding reserved bean liquid as needed, until the dip is smooth and thick.
  • Serve at room temperature or cold with whole grain crackers, tortilla chips and/or fresh vegetables.



Garnish with chili powder or additional cilantro.
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