Southwest Sweet Potato Black Bean Dip

By Sharon Corriveau, who brought it to the Halloween TGIF

  • 2 medium to large organic sweet potatoes, cubed, skin on
  • 2 Tablespoons olive oil or avocado oil
  • 2 Tablespoons maple syrup (or sub coconut sugar)
  • 1/2 teaspoon each sea salt, chili powder, ground cinnamon and ground  cumin
  • 1 cup whole corn kernels
  • 1 cup cilantro, chopped
  • 1/2 cup red onion, diced
  • 1 15-ounce can black beans, rinsed and drained


  • 1 ripe avocado
  • 1 Tablespoon olive oil or avocado oil
  • 1 lemon, juiced (3 Tablespoons)
  • 1-2 Tablespoons maple syrup
  • Pinch each of sea salt and black pepper


  1. Preheat the oven to 375° F.
  2. Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
  3. Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
  4. In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
  5. Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
  6. Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

Note from Sharon: I omitted the olive oil and doubled the avocado sauce.

1 comment:

  1. I LOVE this dip and will be making it again and again. Thanks so much, Sharon, for bringing it to the TGIF and for sharing the recipe!