A crowd pleasing sweet and spicy dip topped off with jalepenos and pumpkin seeds
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.
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