Ingredients
1lbsweet potatoes
2shallots,(about ¼ pound), cut into 4 pieces each
4tbspolive oil,divided
1tspsea salt
15ozwhite beans,(or 1½ cups cooked), can, drained, liquid reserved, and rinsed
2chipotles in adobo sauce
2tbsplime juice
¼cupcilantro,plus more for serving
chips
cilantro,chopped
Preparation
Preheat oven to 450 degrees F. Peel the sweet potatoes and cut into 1½-inch cubes. Place both the sweet potatoes and shallots on a rimmed baking sheet and toss with 2 tablespoons of olive oil and sea salt.
Roast for about 25 to 30 minutes until the sweet potatoes are tender.
Place the roasted sweet potatoes and shallots in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice, and cilantro.
Puree, adding reserved bean liquid as needed, until the dip is smooth and thick, like a hummus would be.
Serve immediately or refrigerate until needed; serve room temperature or cold.
Sprinkle the top of the dip with cilantro, and serve with favorite tortilla chips or an assortment of fresh vegetables.
