Spicy Vegan Sweet Potato and Bean Dip

Spicy Vegan Sweet Potato and Bean Dip
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What Started it all:
Tomato, Sweet potato, beans, food processor


  • 2 large tomatoes
  • 2 medium sweet potatoes
  • 1 can of beans (black beans or kidney beans work great)
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet.
  3. Roast the sweet potatoes in the preheated oven for 45-60 minutes, or until they are tender.
  4. While the sweet potatoes are roasting, prepare the tomatoes by scoring an "X" on the bottom of each one and blanching them in boiling water for 1 minute. Then, transfer them to an ice water bath to cool. Peel the skins off, remove the cores, and chop the tomatoes.
  5. In a food processor, combine the roasted sweet potatoes, chopped tomatoes, and drained beans. Process until smooth.
  6. Season the dip with salt and pepper to taste, and adjust the seasoning as needed.
  7. Transfer the dip to a serving bowl and garnish with your favorite toppings, such as fresh herbs, diced tomatoes, or a drizzle of hot sauce.
  8. Serve the spicy vegan sweet potato and bean dip with your choice of dippables, such as tortilla chips, pita bread, or fresh veggies.

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