If you can’t get enough of sweet potatoes like me, you might want to save this dip for yourself!
3 sweet potatoes
1 jalapeno, chopped
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1/2 cup lime juice
1 teaspoon ground cumin
15 ounces white cannellini beans
sea salt & white pepper to taste
Preheat oven 350 degrees. Place whole sweet potatoes on a cookie sheet and roast for 45 min. to 1 hour or when soft through the middle. Remove skins and puree sweet potato pulp with the remainder of the ingredients. Serve with artisan corn chips and savory crackers.