Time: 10 min.
Complexity: easily
Servings: 12

Roasted vegetables are often leftover after holiday dinners. They make a quick and delicious appetizer the next day, especially if you have overnight guests. Simply blend baked sweet potatoes with canned beans and spices in a food processor and serve the resulting dip with crackers for dipping and enjoying. To make the dip more casual, sprinkle it with any chopped nuts you have on hand.

Ingredients:

• 1 can (425 g) white beans
• 1 - 2 baked sweet potatoes
• 0.5 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white beans, sweet potato, Parmesan cheese, almond

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Preparation:

Step 1
• In a food processor, puree a can of white beans with 1-2 baked sweet potatoes left over from last night's dinner, 1/4 cup olive oil, 1/2 cup grated Parmesan cheese, salt, and black pepper. Sprinkle with toasted nuts and serve with crackers.

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