Southwestern Sweet Potato Black Bean Dip
 
 
Serves: 2 cups
Ingredients
  • 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
Instructions
  1. 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.
  2. Drain softened sweet potato and add to a food processor or blender. Add all other ingredients except black beans. Puree until smooth.
  3. Transfer sweet potato mixture to a bowl and stir in black beans. Serve with tortilla chips.
Notes
I've found this is best served either warm or at room temperature, but is slightly less enjoyable when very cold from the fridge.
Recipe by the ringers at https://www.theringers.co/2015/09/southwestern-sweet-potato-black-bean-dip/