My New Roots Grow Logo
Close this search box.
Close this search box.

Sweet Potato Pinto Dip

This alternative to hummus is perfect for lunch boxes, veggie platters, in the abundance bowl, in burritos, sandwiches, and more!

Sweet Potato Pinto Dip


  • 3 cups / 525g cooked pinto beans
  • 1 whole roasted sweet potato
  • zest of 1 lime
  • 2 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. cold-pressed olive oil
  • ¼ tsp. fine salt


  • Remove the skin from the sweet potato, if desired. Add to a food processor with all other ingredients, and puree until smooth.
  • Taste and adjust seasoning as necessary. Store leftovers in an airtight container in the fridge for up to five days.


Makes about 3 cups / 750ml