Sweet Potato Tuscan Bean Dip
This dip has sweet potato, bean, rosemary, and a hint of truffle for the perfect fall appetizer.
Servings: 8 servings
Calories: 96kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 96kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 134mg | Potassium: 105mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4143IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg