Sweet Potato White Bean Dip

Sweet potato and cannellini beans unite in this creamy, flavorful dip! Roasted sweet potatoes add natural sweetness, while smoked paprika gives it a smoky depth.

Perfect for veggie lovers and dip enthusiasts alike, this Sweet Potato White Bean Dip is a delicious twist on traditional dips that’s sure to impress.

Ready Time

1 hrs

Yields

8 servings

Ingredients

2 large sweet potatoes, peeled and chopped into 1-inch cubes
1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup chopped fresh cilantro, for garnish
Optional: 1 jalapeño pepper, seeded and finely chopped

Instructions

Preheat your oven to 400°F (200°C).

Place the chopped sweet potatoes on a baking sheet, toss with 2 tablespoons of olive oil, and sprinkle with salt and pepper.

Roast for about 45 minutes, or until the sweet potatoes are tender when pierced with a fork.

While the sweet potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Once the sweet potatoes are done, let them cool slightly, then transfer them to a blender or food processor.

Add the cooked onion mixture, cannellini beans, ground cumin, smoked paprika, salt, and pepper.

Blend until smooth and creamy.

Taste and adjust the seasoning as needed.

If the dip needs a kick, add the chopped jalapeño pepper and blend until well combined.

Transfer the dip to a serving bowl and garnish with chopped fresh cilantro.

Serve warm or at room temperature, and get ready to delight your taste buds!

Notes

Use high-quality sweet potatoes for the best flavor and creamy texture. Make sure to not over-roast them, as they can quickly go from tender to mushy.

If using jalapeño, start with a small amount and taste as you go, as the heat level can quickly add up.

For a thicker dip, add a little more roasted sweet potato or some Greek yogurt. Experiment with different spices, such as dried oregano or chili powder, to give the dip a unique flavor profile.

This dip is quite versatile and can be served with crackers, chips, veggies, or even as a sandwich spread.

To make ahead, roast the sweet potatoes and cook the onion mixture up to a day in advance. Blend everything together just before serving for the best flavor and texture.