I love a good Tuscan bean dip, but adding roasted sweet potatoes to a dip like this put a spin on it that I wasn’t expecting! It made it feel more cozy and warming and was super addictive! We all need a bunch of dips to bring to parties in the next few months and this is a tasty seasonal one that went over really well at my last get together.
The inspiration for this recipe
I have been working hard on a web series that I will be releasing very soon. I needed an easy win for an appetizer because the meal I was making was pretty complex. At first it was just going to be a simple bean dip, but adding roasted sweet potatoes took it to a whole new level! I served this dip at the filming of the first episode and the guests were all over it! It’s super easy to make and has some unique flavors that your friends will love.
Preparing the sweet potatoes
Peel and cut the sweet potatoes and spread them on a baking sheet. Toss with some oil and salt and roast at 400 until they are browned around the edges and soft in the center.
Blending the sweet potato Tuscan bean dip
I like to strain and rinse beans from the can. Add the bean, rosemary, thyme in the blender.
Along with the roasted sweet potato, garlic, and truffle oil. Yum. Easy and so tasty.
Just blend it up smooth and put it into a bowl! I love making unique dips and this one is great for this time of the year.
Serving the sweet potato Tuscan bean dip
Put the dip into a bowl and top with paprika, rosemary, and more oil. You could use olive oil or truffle oil for the topping depending on how truffley you want it to be.
It has the taste of a hummus or Tuscan bean dip but with that deep sweetness from the sweet potato, and that funky savory flavor you get from truffle oil. Addictive and delicious!
Twists on this recipe
People are hit or miss about truffle oil. You don’t need it but I think it brings a great flavor to this dip. If you don’t like it, you could just use a really good olive oil. You could also use any other bean that you want or have on hand!
If you are looking for a more traditional Tuscan bean dip, this is a great one!
Sweet Potato Tuscan Bean Dip
- 1 large sweet potato peeled and cubed
- 1 can cannellini beans strained and rinsed
- 1 sprig rosemary
- 2 sprigs thyme
- 1 teaspoon paprika
- 1/2 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon truffle oil
- 1 tablespoon cider vinegar
- lots of salt and pepper
- Cut the sweet potato into cubes. Toss with some oil, salt, and pepper, and roast at 400 for about 30 minutes until soft and slightly browned.
- After the potatoes cool for 10 minutes, put everything into the blender and blend until smooth.
- Serve with chips or bread and top with more truffle oil and some rosemary leaves.