Ingredients

The following ingredients have 3 Servings
  • 1 lb. sweet potatoes ((about 3 medium))
  • 3 Tbsp extra-virgin olive oil, (divided)
  • 1 (15.5 oz) can navy beans (or other small white beans), (drained and rinsed)
  • 2 tsp curry powder
  • 1/8 tsp pepper
  • 1/3 cup feta cheese, (crumbled)
  • Pumpkin seeds, (for topping)

Instruction

  • Preheat oven to 400 degrees and line a baking sheet with foil.
  • Wash sweet potatoes and then pierce all over with a fork. Gently rub potatoes with about 1 Tbsp olive oil.
  • Place sweet potatoes on baking sheet and bake for 45 minutes-1 hour, until they're tender when pierced with a fork. Let potatoes cool.
  • Peel potatoes and place in the bowl of a food processor with remaining olive oil, white beans, curry powder and pepper. Process until smooth.
  • Add feta cheese in and pulse a few times to blend. Taste and add salt if necessary (I don't typically add any since the feta cheese adds enough, but you may want to).
  • Scoop dip into a bowl. I like to chill before serving, but you can also serve room temperature. Top with pumpkin seeds if desired.