Sweet Potato and White Bean Dip
Prep time
35minutes
Cook time
Servings
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
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- 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.
- Once cool, peel the skin off of the sweet potato and cut into chunks.
- 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.
- Serve with gluten-free crackers, bread, or vegetables.
![Sweet Potato and White Bean Dip](/wp-content/uploads/2024/07/Sweet-Potato-and-White-Bean-Dip.png)
There is no Nutrition Label for this recipe yet.