Southwest Sweet Potato Black Bean Dip

• servings: 6 servings
• total time: 30 minutes

Ingredients

2 medium organic sweet potatoes (~260 g), cubed, skin on (or peeled if desired)

2 Tbsp olive oil or avocado oil

1/4 tsp sea salt

1/2 tsp ground cumin

1/2 tsp chili powder

1 ripe avocado

3 Tbsp lime juice

1/4 tsp sea salt

1 Tbsp maple syrup ((optional))

2 Tbsp minced jalapeño ((optional // omit for less heat))

Water to thin

1 15-ounce can black beans, rinsed and drained

1/4 tsp sea salt

3/4 tsp ground cumin

1/2 tsp chili powder

1/4 cup finely chopped cilantro

1/4 cup red onion, finely diced

1 cup whole corn kernels

Plantain or Corn Chips

Fresh cilantro

Lime wedges

Diced red onion

Directions

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

Add sweet potatoes, oil, salt, cumin, and chili powder and toss to coat. Bake for 20 minutes or until soft and lightly browned. Set aside.

In the meantime, add all sauce ingredients (except water) to a small mixing bowl and mash/mix to combine. Taste and adjust seasonings as desired, adding more lime for acidity, maple syrup to sweeten, or salt to taste. Thin with a little water (1-2 Tbsp / 15-30 ml) until it’s slightly saucier than guacamole. Set aside.

To a medium mixing bowl, add black beans, salt, cumin, and chili powder and toss to combine. Then add cilantro, onion, corn, and roasted sweet potatoes to the sauce and toss to combine. Add sauce and gently stir/toss to coat. Taste and adjust seasonings as needed.

Serve with corn or plantain chips and garnish with fresh cilantro, lime, or onion (all optional) . Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.