Southwest Sweet Potato Black Bean Dip
Ingredients
Scale
- 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 kernals
- 1 cup of cilantry, chopped
- 1/4 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
- 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.
- 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.
- 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.
- Serve at room temperature with corn chips.
Equipment
