Easy Southwest Sweet Potato Black Bean Dip

Easy Southwest Sweet Potato Black Bean Dip

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I found this easy Southwest Sweet Potato Black Bean Dip over in the Minimalist Bakers Everyday Cooking cookbook and loved it so much that I just have to share it with you.  This is an easy vegetarian recipe that has a sweet background flavor that combines well with salty blue corn chips!  All of the ingredients are whole foods that are gluten free – that make an absolutely delicious combination!

Sweet Potato Black Bean Dip- roasting sweet potatoes

Ingredients needed to make your Southwest Sweet Potato Black Bean Dip:

  • 2 medium to large organic sweet potatoes, cubed (I used mine from my Misfits Market order!)
  • 2 tbsp of olive oil
  • 2 tbsp of maple syrup
  • 1/4 tsp each of sea salt, chili powder, ground cinnamon, and ground cumin
  • 1 15 oz can of organic whole corn kernels
  • 1 cup of cilantro, chopped
  • 1/4 cup of red onion, diced (I love using my Vidalia Chop Wizard for this!)
  • 1 15 oz can of black beans, rinsed and drained

 

Sweet Potato Black Bean Dip - avocado sauce

Ingredients needed for the black bean dip sauce:

  • 1 ripe avocado
  • 1 Tbsp olive oil
  • 1 lime, juiced, 1-2 tbsp maple syrup
  • pinch of sea salt and pepper

Sweet Potato Black Bean Dip ingredients

  1. Preheat the oven to 375º.   Cover a baking sheet with aluminum foil (for easy cleanup) and spray it with olive oil cooking spray.  In a medium bowl, add the cubed sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon, and cumin.  Toss to coat.  Then pour onto the greased baking sheet.

2. Bake for 25-30 minutes (the book recommended 20 minutes and my potatoes were not cooked enough at 20 minutes), until soft and lightly browned, stirring once halfway through to ensure even baking.

Sweet Potato Black Bean Dip

3.  To make your sauce, combine add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl.  Max and mash to combine.  Then add the corn, cilantro, onion, black beans, and roasted sweet potatoes to the sauce and mix until blended.

Sweet Potato Black Bean Dip

4.  Serve at room temperature with blue corn chips.  (No, yours do not have to be blue, I just like the organic blue chips that helped make this an extra colorful side dish!)

Sweet Potato Black Bean Dip

Because the sauce is avocado based, this is best eaten when fresh.  You can keep it for a day or two in the refrigerator covered, but the sauce may brown a bit when exposed to the air.

Looking for more low ingredient, easy recipes?  Check these out:

 

Southwest Sweet Potato Black Bean Dip
Author: 
 
Ingredients
  • 2 medium to large organic sweet potatoes, cubed (I used mine from my Misfits Market order!)
  • 2 tbsp of olive oil
  • 2 tbsp of maple syrup
  • ¼ tsp each of sea salt, chili powder, ground cinnamon, and ground cumin
  • 1 15 oz can of organic whole corn kernals
  • 1 cup of cilantry, chopped
  • ¼ cup of red onion, diced
  • 1 15 oz can of black beans, rinsed and drained
  • Sauce:
  • 1 ripe avocado
  • 1 Tbsp olive oil
  • 1 lime, juiced, 1-2 tbsp maple syrup
  • pinch of sea salt and pepper
Instructions
  1. Preheat the oven to 375º. Cover a baking sheet with aluminum foil (for easy cleanup) and spray it with olive oil cooking spray. In a medium bowl, add the cubed sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon, and cumin. Toss to coat. Then pour onto the greased baking sheet.
  2. Bake for 25-30 minutes (the book recommended 20 minutes and my potatoes were not cooked enough at 20 minutes), until soft and lightly browned, stirring once halfway through to ensure even baking.
  3. To make your sauce, combine add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Max and mash to combine. Then add the corn, cilantro, onion, black beans, and roasted sweet potatoes to the sauce and mix until blended.
  4. Serve at room temperature with corn chips.

 

Easy Southwest Sweet Potato & Black Bean Dip

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