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Sweet Potato Pinto Dip
Ingredients
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
ΒΌ
tsp.
fine salt
Directions
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.
Notes
Makes about 3 cups / 750ml
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