Ingredients
- 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)
Instructions
- 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.
Video
Notes
Garnish with chili powder or additional cilantro.
Subscribe
Login
0 Comments
