Sweet Potato Bean Dip 1

Sweet Potato Bean Dip

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Sweet Potato Bean Dip 1

This Sweet Potato Bean Dip is perfect for dipping chips, vegetables, or using in a vegan quesadilla! I came up with this simple combination because my toddler hated the texture of beans. I figured if she could get past the bean consistency, that she might enjoy the true flavors!

You can make this easily by mashing the two together with a fork for a chunkier texture. I opted for using a high-speed blender or food processor to get a smoother consistency. Our old blender died on us recently, so we just upgraded to a new Blendtec Blender. Let’s just say I have been looking for as many things to blend as possible!

A batch of homemade black beans can be used or even a can of black beans. I love cooking a large pot of black beans in my crock pot and freezing them for later use.

Sweet Potato Bean Dip Ingredients

Nutrient-Packed Sweet Potato Bean Dip

Now that we are eating mostly plant-based, I am looking for creative ways to pack nutrients into our meals. This is especially true for my picky toddler! I added nutritional yeast for some extra nutrients, like protein, B12, zinc, and selenium.

My Sweet Potato Bean Dip provides the following per serving:

  • 66 calories
  • Less than 1g of fat
  • Carbohydrates: 13.4g (don’t worry, these are whole, plant-based carbs! Read more about “good” carbs here!)
  • Sugar: 2g
  • Fiber: 3g
  • Protein: 3g
  • Almost 100% of the daily value for Vitamin A
  • As well as calcium, iron, and vitamin C!
Sweet Potato Bean Dip in a quesadilla

Black Bean & Sweet Potato Dip

This versatile dip is packed with fiber, protein, beta-carotene, and vitamin A! Use it as a dip for tortilla chips or as the filling for a burrito or quesadilla.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Keyword: Kid-Friendly, Vegan, Vegetarian
Servings: 4 servings
Calories: 80kcal


  • 1 medium sweet potato
  • 1/2 cup black beans canned or cooked
  • 1/4 cup vegetable broth
  • 1/2 tbsp ground cumin
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast optional
  • 1/2 lime squeeze of juice


  • Preheat oven to 400F. Wash sweet potato and pat dry. Poke holes using a fork. 
  • Place sweet potato on lined baking sheet. Bake at 400F for 30 minutes or until soft enough to pierce easily with a fork.
  • While sweet potato cooks and cools, prepare black beans.
  • If using canned black beans, you may want to add some salsa or additional seasonings for flavor.
  • Once sweet potato and black beans are cooled. Add all ingredients to a high speed blender or food processor. You can also mash by hand using a fork if you prefer.
  • Add more milk if you desire a thinner consistency. Once combined, add any additional seasonings if needed.
  • Serve with a side of tortilla chips or vegetables for dipping. You can also use a a filling for a burrito or quesadilla. Enjoy!

Don’t forget to pin the recipe for later!

Sweet Potato Bean Dip

I hope you enjoy! Make sure you follow me on Instagram, where I post daily meals, recipes, tips, and more!

Check out some of my other simple vegan recipes!

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