Southwest Sweet Potato Black Bean Dip
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 (servings)
-
Calories
202 kcal
-
Course
Condiments
Southwest Sweet Potato Black Bean Dip
Description
The Southwest Sweet Potato Black Bean Dip features cubed sweet potatoes tossed with olive oil, salt, cumin, and chili powder, then roasted until soft and slightly browned. The sauce is a blend of ripe avocado, lime juice, salt, optional maple syrup, and minced jalapeño, creating a creamy, tangy coating for the vegetables and black beans. Additional ingredients like black beans seasoned with cumin and chili powder, corn kernels, red onion, and cilantro add texture and freshness.
The dipping consistency is achieved by thinning the avocado sauce slightly with water, making it spreadable yet rich. The combination of warm roasted sweet potatoes and fresh, cool avocado sauce provides contrast in temperature and texture. Roasting enhances the natural sweetness of the sweet potatoes, complementing the smoky spices.
This dip is well-suited to serve with plantain or corn chips and can be garnished with fresh cilantro, lime wedges, or diced red onion for added brightness. It makes a vibrant appetizer or snack with a southwestern flavor profile.
According to the original notes, leftovers keep 2-3 days refrigerated and are best enjoyed fresh. The recipe's nutritional estimates are based on olive oil use and exclude optional ingredients. No specific make-ahead or reheating details are provided.
Ingredients
SWEET POTATOES
- 2 medium sweet potato organic, ~260 g, cubed, skin on or peeled if desired
- 2 Tbsp olive oil or avocado oil
- 1/4 tsp salt sea salt
- 1/2 tsp cumin ground
- 1/2 tsp chili powder
SAUCE
- 1 ripe avocado
- 3 Tbsp lime juice
- 1/4 tsp salt sea salt
- 1 Tbsp maple syrup (optional)
- 2 Tbsp jalapeño optional // omit for less heat, minced
- water to thin
THE REST
- 1 ounce black beans canned, rinsed and drained
- 1/4 tsp salt sea salt
- 3/4 tsp cumin ground
- 1/2 tsp chili powder
- 1/4 cup cilantro finely chopped
- 1/4 cup red onion finely diced
- 1 cup corn kernels whole
FOR SERVING optional
- Plantain chips or corn chips
- cilantro fresh
- lime wedges
- red onion diced
Instructions
- 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.
Notes
- Roast sweet potatoes until tender and lightly browned for best flavor.
- Adjust sauce thickness with water to achieve a guacamole-like consistency.
- Store leftovers covered in the refrigerator for 2-3 days for optimal freshness.
- Serve with plantain or corn chips and garnish with fresh cilantro and lime wedges if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(servings)
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 202 | 10% |
| Carbohydrates | 27.9g | 9% |
| Protein | 5.6g | 11% |
| Fat | 8.8g | 14% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 554mg | 23% |
| Potassium | 509mg | 11% |
| Fiber | 8.3g | 33% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
