Note from the Editors: During testing, we found that we preferred the flavor and texture of this dip when it was served cold, though you could definitely also serve it at room temperature!
- 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 15-ounce can (or 1 1/2 cups cooked) white beans, drained (reserve the liquid) and rinsed
- 1 to 2 chipotles in adobo sauce
- 2 tablespoons lime juice
- 1/4 cup cilantro, plus more for serving
- Chopped cilantro
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: Serve immediately or refrigerate until needed; serve room temperature or cold. Sprinkle the top of the dip with cilantro, and serve with your favorite tortilla chips or an assortment of fresh vegetables.