Servings: 4 / Total Time: 60 minutes / Author: The Migoni Kitchen

Can you believe that Christmas has come and gone?! I don’t know about y’all, but when we get caught up in all of the Holiday meal prep, we often forget to eat ourselves. It’s easiest to have a few snacks out that we can munch on all day, since the kitchen is a bit too crazy to prepare a full meal. This dip is perfect for having out while you prepare your Christmas meals. It’s also a great dip for an appetizer or for any upcoming NYE parties! You can pair it with your favorite chips – we like plain pita chips.



 

Ingredients:

• 2 Small Sweet Potatoes
• 1- 14 ounce Can of White Beans, Such as Cannellini or Great Northern Beans; Rinsed
• 3 Cloves of Garlic
• 3 Tablespoons Water
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Smoked Paprika
• 1 ½ Teaspoons Kosher Salt
• ½ Teaspoon Black Pepper

Instructions:

Preheat the oven to 375F. Using a fork, make several holes in both sweet potatoes.

Wrap up the cloves of garlic (with skin on) in some foil with a drizzle of olive oil.

Place both the garlic and sweet potatoes on baking sheet and roast for about 40-45 minutes or until sweet potatoes can be easily pierced with a fork. Cook time will vary based on the size of your sweet potatoes.

Allow the potatoes to cool slightly, then gently peel the skin off. Add to a bowl and mash with a fork. You should have about 1 heaping cup of mashed sweet potato.

Remove the skin from the garlic and mash gently in with the sweet potato.

Add the sweet potato and roasted garlic, white beans, olive oil, salt, pepper, smoked paprika, and water to the blender. Blend well until smooth.

You can chill the dip in the fridge until ready to serve. Add to a serving bowl and top with a drizzle of olive oil and a little smoked paprika.

Serve with pita chips and your favorite veggies for dipping.