Sweet Potato + White Bean Dip

Recipe by Melissa Beazer, From the Farmer Sponsored

Sweet potato and white bean dip (Photo by  Emily Spaeth)

Sweet potato and white bean dip (Photo by Emily Spaeth)

Yield: ~1 quart


  • 2 cups white beans (mayocoba, great northern, or cannellini)
  • Zest and juice of 1 lemon
  • 3 small sweet potatoes
  • 1 teaspoon ground cumin
  • 2 cloves garlic, roasted
  • pinch of cayenne pepper
  • 2-3 pinches sea salt
  • 3 tablespoons olive oil


1. Roast the sweet potatoes and garlic. Rub sweet potatoes with a little oil (olive or coconut oil work well) and place in a baking dish. Cut top off garlic, exposing the tops of the cloves, and drizzle with olive oil. Wrap in foil. Roast sweet potatoes and garlic at 400 F for about 45 minutes to 1 hour. Poke the sweet potatoes with a fork to check if they are ready - you will want them to be very soft.

2. Once the potatoes have cooled off, peel the skins off. Chop them into big chunks and place them in a food processor with the remaining ingredients and blend on high to mix. Taste and adjust oil and salt accordingly.

3. Serve with raw veggies, crackers, or bread.

See what else From the Farmer is cooking at notes.fromthefarmer.com. From the Farmer delivers farm-fresh produce, sustainable meat and artisan pantry items to your home, which means eating fresh, seasonal, and local in the D.C. area is now as easy as opening your door.