Sweet Potato and White Bean Dip

• Course Appetizer, Side Dish, Snack
• Cuisine American, Snack Time

Prep time

Cook time

Servings

Ingredients

• 1 large Sweet Potato
• 1 (15-ounce) can white beans, drained and rinsed
• 10 fresh basil leaves rinsed and patted dry
• 1 tsp minced fresh ginger, peeled
• 1 garlic clove peeled
• Zest of 1 lemon
• Juice of 1 lemon
• 3 tbsp olive oil
• Gluten-free crackers, bread, or vegetables for serving

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Place the sweet potato on the baking sheet and roast for 30 minutes, or until the sweet potato is soft and easily pierced with a fork. Remove from oven and cool completely.
3. Once cool, peel the skin off of the sweet potato and cut into chunks.
4. In the bowl of a food processor, combine white beans, basil, ginger, garlic, lemon zest, lemon juice, olive oil, and cooled sweet potato. Pulse until a smooth mixture forms.
5. Serve with gluten-free crackers, bread, or vegetables.