Last Updated on March 4, 2019 by Themigonikitchen

Can you believe that Christmas is already here?! I don’t know about y’all, but when we get caught up in all of the Holiday meal prep, we often forget to eat ourselves. It’s easiest to have a few snacks out that we can munch on all day, since the kitchen is a bit too crazy to prepare a full meal. This healthy bean dip is perfect for having out while you prepare your Christmas meals. It’s also a great dip for an appetizer or for any upcoming NYE parties! You can pair it with your favorite chips – we like plain pita chips.

The longest part of the preparation is roasting the sweet potatoes. If you are short on time, you can cut the sweet potatoes in half before roasting, or microwave for a few minutes before roasting. Once the sweet potatoes are cooked through, the recipe comes together in minutes.

The smoked paprika is the key ingredient in the dip. It’s one of our favorite pantry staples that we use in a ton of recipes. It adds a subtle bit of smokiness and spice that makes the bean dip unique.

Everything is thrown into the blender (we love our Vitamix), and blended well until smooth. You can also use a food processor. I recommend to chill the dip prior to serving, but it can be served warm as well.

If you need other appetizer or party ideas, highly recommend our beef empanadas or rustic tomato tart!

Happy holidays to everyone!

Smoky Sweet Potato and White Bean Dip

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 People

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 2 Small Sweet Potatoes
• 1 14 ounce Can of White Beans Cannellini or Great Northern Beans; Rinsed
• 3 Cloves Garlic
• 3 Tablespoons Water
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Smoked Paprika
• 1.5 Teaspoons Kosher Salt
• 0.5 Teaspoons Black Pepper

Method

 

1. Preheat oven to 375F. Using a fork, make several holes in both sweet potatoes.
2. Wrap up the cloves of garlic (with skin on) in some foil with a drizzle of olive oil.
3. Place both the garlic and sweet potatoes on baking sheet and roast for about 40-45 minutes or until sweet potatoes can be easily pierced with a fork. Cook time will vary based on the size of your sweet potatoes.
4. Allow the potatoes to cool slightly, then gently peel skin off. Add to a bowl and mash with a fork. You should have about 1 heaping cup of mashed sweet potato.
5. Remove the skin from the garlic and mash gently in with the sweet potato.
6. Add the sweet potato and roasted garlic, white beans, olive oil, salt, pepper, smoked paprika, and water to the blender. Blend well until smooth.
7. Can chill in the fridge until ready to serve. Add to a serving bowl and top with drizzle of olive oil and a little smoked paprika.
8. Serve with pita chips and your favorite veggies for dipping.