Looking for a dip recipe that tastes delicious and isn’t terrible for you? This sweet potato bean dip is perfect to make for parties, game days, or as a light appetizer!
It can be tough to find healthy foods at parties or get-togethers, especially when they’re for a game day or big event like the Super Bowl. Maybe you’ll find some wings if you’re lucky, but most of the time, it’s chips, dip, beer, pizza, burgers, and more.
So when you need something on the table that tastes delicious and won’t ruin your diet, you need to give this sweet potato bean dip a try!
Mixing together sweet potatoes, white beans, and Parmesan cheese may sound strange at first, but believe me, it’s really good. It’s such a crowd-pleaser, no one ever realizes that it’s actually good for them.
I love making this dip because it’s low in cholesterol, a good source of manganese and vitamin A, super tasty, and only takes minutes to make! What’s not to love?
How to make sweet potato bean dip
This recipe can be made with five simple ingredients and comes together in three easy steps!
Step 1: Add the chopped pecans to a dry pan over medium heat. Toast them for several minutes until they become fragrant, then remove from heat and set aside.
Step 2: Cut the baked and cooled sweet potatoes in half lengthwise, then scoop the flesh into a food processor.
Step 3: Add the beans, olive oil, and Parmesan, then purée until smooth. Add salt and pepper to taste, then garnish with pecans before serving.
This smooth and flavorful dip is sure to be a big hit with any crowd!
What to serve with this dip
Looking for a few options besides chips to eat with this tasty dish?
It’s perfect to serve with raw veggies like celery, carrots, sliced cucumbers, bell pepper sticks, or even cauliflower florets. The crunch from the vegetables is a great contrast to the smooth, creamy texture of the dip!
If you don’t mind eating a few more carbs, then whole-grain crackers would also be delicious with this recipe.
There are 12 servings of sweet potato and white bean dip in this recipe. That will go pretty quickly if you’re serving a crowd, but otherwise, you’ll probably have some leftover.
Any extra dip can be stored covered in the refrigerator for 3-4 days.
Other healthy dip recipes
I love finding new dip recipes that aren’t loaded with fat or carbs. Because who doesn’t love a yummy dip?! Serve with some raw veggies on the side for a snack or appetizer you can feel good about eating!
Here are a few other recipes I think you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Sweet Potato Bean Dip
- 1/2 ounce pecans (chopped)
- 2 medium sweet potatoes (baked and cooled)
- 14 ounces Cannellini beans
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese (shredded)
- Add the chopped pecans to a dry pan over medium heat. Toast them for several minutes until they become fragrant, then remove from heat and set aside.
- Cut the baked and cooled sweet potatoes in half lengthwise, then scoop the flesh into a food processor.
- Add the beans, olive oil, and Parmesan, then purée until smooth. Add salt and pepper to taste, then garnish with pecans before serving.