Sweet & Spicy Sweet Potato White Bean Dip

Posted on

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

Course Side Dish


  • 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


  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating