Sweet Potato and White Bean Dip

  • Makes
    at least 2 cups of dip
Author Notes

This dip is a great way to use leftover roasted garlic cloves or entertain unexpected guests in a pinch. I prefer to eat it with Red Hot Blue tortilla chips, but you can always throw in a pinch of cayenne and eat it with veggies. —alyson mance


  • 1

    sweet potato, peeled and cut into 1/4-inch chunks

  • 15 ounces

    can cannellini beans, drained and rinsed

  • 1 teaspoon

    grated ginger

  • 4

    cloves roasted garlic

  • 2 teaspoons

    chopped fresh rosemary

  • 1 t + 1 tsp.

    lemon juice

  • 1/4 teaspoon


  • 1 cup

    olive oil

  1. Preheat oven to 350 degrees. Toss sweet potato bits in 2 tbsp. olive oil and a generous amount of salt and pepper, and place in a roasting pan. Cut off the top of a head of garlic and place on a square of aluminum foil. Drizzle 2 tbsp. olive oil over the top, making sure all bits are evenly coated, and wrap it tightly in the foil. Place the foil packet in the same pan as the sweet potato, and bake for 30 minutes. You will be able to easily squeeze the garlic from the skins.
  2. Put sweet potato, garlic cloves, rosemary, beans, lemon juice, turmeric and 1/4 c. olive oil in a food processor. Process until smooth, gradually adding the rest of the olive oil until the dip is the consistency you desire. Serve warm or at room temperature.

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