Easy Sweet Potato White Bean Dip

  • Author: Amy Palanjian
  • Prep Time: 5
  • Total Time: 5
  • Yield: Serves 6-8 1x
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American


When I just need one sweet potato for a recipe, I often cook it in the microwave. Dice it, place it in a large 4-cup glass measuring cup, cover with two inches of water and cook for about 5 minutes or until soft. Roasted Sweet Potato or Crockpot Sweet Potato works well too!



  • 1 cup mashed sweet potato
  • 14.5-ounce can white beans
  • 2 tablespoons olive oil, plain Greek yogurt, or tahini
  • Savory: 1 teaspoon cumin and 1/2 teaspoon salt
  • Sweet: 1 teaspoon cinnamon, 1/4 teaspoon salt, 2 tablespoons maple syrup
  • Crackers and/or veggies for dipping



  1. Prepare the sweet potato. It should be cooled or at room temperature before making the recipe.
  2. Rinse and drain the beans in a colander.
  3. Place the sweet potato, white beans, and olive, oil, yogurt, or tahini into a blender or food processor. Add the options to make it sweet or savory.
  4. Blend until smooth, stopping to scrape down the sides of the bowl as needed, and adding 1/4-1/3 cup water to make a hummus-like consistency.
  5. Serve with sliced veggies, apples, pears, whole grain crackers, graham crackers, or pretzel sticks as a snack.


Store any leftovers in an airtight container and store in the fridge for up to 5 days.

You can also spread this onto toast or tortillas, or make it into a wrap by rolling it in a tortillas with shredded carrots or lettuce.

You can use garbanzo beans instead of white beans if desired.

Roasted Sweet Potato or Crockpot Sweet Potato works well in this recipe. You can do that step up to 3 days in advance. Or use canned sweet potato puree.

yummy family food
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