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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!