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 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


  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.


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