I grew up eating white potatoes. I didn’t try another variety until I moved to Vancouver and was introduced to sweet potatoes. They were in the form of yam tempura rolls, which aren’t the healthiest way to eat sweet potatoes but it wasn’t difficult for me to make the leap from having them in sushi to cooking them on their own.
In this dip, you get the added benefit of protein while enjoying the deliciously sweet taste of the potatoes. I had this with cut-up veggies but honestly, I could have eaten it straight with a spoon!
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High Protein Sweet Potato Dip
From Oh She Glows
1 large sweet potato
1 cup navy beans, drained and rinsed
Couple pinches of sea salt
1 tbsp maple syrup or agave, to taste
Chop the sweet potato into one inch chunks. Steam in a steamer basket for about 15 minutes, until fork tender. Allow to cool for about five minutes. In a food processor, process all ingredients together until smooth. Makes about two cups.