Check out this amazing recipe! It’s a bit sweet, a bit spicy, a bit smoky, and incredibly creamy – plus, it’s a breeze to whip up!
Pair it perfectly with warm pita or naan (or even tortilla or pita chips). But wait, there’s more! This delectable creation also works wonders as a spread for sandwiches, in wraps, or atop a fall-themed grain bowl.
The best part? You can prepare a large batch in just a few minutes and relish it throughout the entire week!
Here’s what you’ll need:
Sweet & Spicy Sweet Potato White Bean Dip
Ingredients
- 2 cups of diced sweet potato
- 1 head of garlic
- Olive oil & salt
- 1 can 15 oz cannellini beans, mostly drained (but not rinsed)
- Juice from 1 lemon
- 1/4 cup of olive oil add more for blending as needed
- 2 tbsp maple syrup
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4-1/2 tsp cayenne
- 1/4 tsp black pepper
- Optional garnish: more olive oil fried sage, pomegranate seeds
Instructions
- Preheat the oven to 400˚F. Slice the top off the garlic to expose the cloves. Drizzle olive oil over the diced sweet potato and garlic, then season with a pinch of salt.
- Roast for 30-35 minutes or until the potatoes are fork-tender.
- Use about 5 cloves from the roasted garlic (save the rest for another recipe!). Place all the ingredients in a blender or food processor and blend until perfectly smooth.
- If your blender has a tamper, use it! If blending gets tricky, add a bit more olive oil as needed. Now, savor the goodness!