Sweet Potato And White Bean Dip – a delicious recipe with sweet potato, cannellini beans, ginger, garlic, fresh rosemary, +. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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.
702
kcal
Calories
61
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Sweet Potato And White Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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