Roasted sweet potato and white bean dip

Roasted sweet potato and white bean dip
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.2
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.5 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.2 g

View full nutritional breakdown of Roasted sweet potato and white bean dip calories by ingredient
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Number of Servings: 12


    2 cups peeled, diced sweet potatoes
    2 large whole garlic cloves, peeled
    2 tbsp olive oil, divided
    1 can (19 oz/540 mL) white kidney beans (cannellini), drained and rinsed
    3 tbsp tahini
    3 tbsp freshly squeezed lemon juice
    1 tsp pure maple syrup
    tsp each ground cumin and sea salt
    tsp freshly ground black pepper
    1/8 tsp cayenne pepper


Per serving ( cup): 106 calories, 4.5 g total fat (0.5 g saturated fat), 4 g protein, 13 g carbohydrate, 3 g fiber, 0 mg cholesterol, 103 mg sodium


In a small bowl, combine sweet potatoes, garlic cloves and 1 tbsp olive oil. Mix well. Transfer mixture to a small baking pan. Roast uncovered at 425F for about 20 minutes, until potatoes are tender. Stir occasionally to ensure even roasting. Remove from oven and let cool slightly.

Add roasted potatoes, garlic, 1 tbsp olive oil and all remaining ingredients to the bowl of a food processor. Pulse on and off until mixture is smooth. Add water if necessary to achieve desired consistency.

Chill at least 3 hours before serving to let flavors develop. Serve with cucumber rounds, bell pepper strips, brown rice crackers or whole-grain pita wedges.

Serving Size: Makes about 3 cups dip

Number of Servings: 12

Recipe submitted by SparkPeople user KSUGIRL93.

TAGS:  Snacks | Snack | Snacks Snack |

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