Sweet Potato White Bean Dip Recipe

Written by Gloria Irabor

This recipe is a sweet-smoky dip with white beans and chipotle peppers and it’s great with chips, pita, veggies, and crackers.

If you want to show up with something that is heavy on the vegetable side, this delicious dip is for you.



  • 1 pound sweet potatoes
  • 2 shallots (about 1/4 pound), cut into 4 pieces each
  • 4 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 1 1/2 cup white beans, drained and rinsed if using canned (reserve the liquid)
  • 1 to 2 chipotles in adobo sauce
  • 2 tablespoons lime juice
  • 1/4 cup cilantro, plus more for serving

Method of preparation:

1. Roast the sweet potatoes: Preheat your oven to 450˚F. Peel the sweet potatoes and cut into 1 1/2-inch cubes.

Place both the sweet potatoes and shallots on a rimmed baking sheet and toss with 2 tablespoons of olive oil and sea salt. Roast until the sweet potatoes are tender, about 25 to 30 minutes.

2 Make the dip: Place the roasted sweet potatoes and shallots in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice, and cilantro. Puree, adding reserved bean liquid as needed, until the dip is smooth and thick, like a hummus would be.

3 Serve the dip: Sprinkle the top of the tip with cilantro, and serve with your favorite tortilla chips or an assortment of fresh vegetables.

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About the author

Gloria Irabor

I love to be engrossed in a world of creativity and I detest injustice. I can analyse almost anything but most of all I try to get better in everything I do.

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