With the arrival of September comes the resurgence of my love for all things sweet potato. Perhaps it is because sweet potatoes fit so nicely with Autumn’s color palette, or the fact that they are generally full of warm spices and happiness. Either way, I love them (particularly in the form of fries).
As I type this, I’m looking out the window of our apartment at a gray, gloomy day (it even sprinkled for a full minute on my run this morning!), and I’m getting super excited for clouds and fog and generally Pacific Northwestern weather. I never thought I’d jump on the “I love the rain” bandwagon, but I do really miss it (particularly that dreamy Northwestern fog).
In the spirit of sweet potato love, I made some dip. And it’s a healthy dip! This little wonder is made of sweet potatoes, garlic, jalapeno, spices, and black beans. Healthy, healthy, healthy. It’s super creamy, deliciously Southwestern, and the perfect way to munch your way through a football game. Hello, snack of my dreams. Meet my tortilla chip.
I accidentally ate through more than half of this dip during a post-run snack attack. But we also spread some on tortillas with rotisserie chicken (leftovers from chicken tortilla soup) and spinach for quick tacos. And because I am apparently eager to eat variations of the same dish for every meal, I stirred this into some chicken and spinach and topped it with cheese, which basically turned into a giant melty dip for my beloved tortilla chips.
What I’m saying is, this is yummy.
For more sweet potato action, check out these recipes:
- 3 cups sweet potato, cut into cubes (around 1 large sweet potato)
- 1 clove garlic
- 1 jalapeno, seeds and stem removed
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon adobo sauce from canned chipotle peppers in adobo sauce
- ½ cup cilantro
- 1 cup black beans, rinsed and drained
- Put the cubed sweet potato in saucepan and fill with enough water to cover the sweet potato. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until sweet potato is soft.
- Drain softened sweet potato and add to a food processor or blender. Add all other ingredients except black beans. Puree until smooth.
- Transfer sweet potato mixture to a bowl and stir in black beans. Serve with tortilla chips.