Southwest Sweet Potato Black Bean Dip

This was very delicious. I made it for a dip competition at work and won! I left out the red onion (someone is sensitive to it) and it was still great. I want to add it next time I make it. I ate the leftovers in a salad for dinner and wish I had more for tomorrow.

I’ve made this twice now for two different potlucks, knowing there were some vegetarians in the crowd. Both places I have received major compliments! My mother in law asked me to bring it to our next family get together, so everyone seems to love it. I omit the jalapeños due to lots of kids usually eating it and have made with black beans once and great Northern beans a different time. Both are delicious!

SO good!! I made this recipe from the cookbook and absolutely LOVE it!! I added some coarsely chopped up and pan fried Field Roast chipotle sausages to the mix (the sausages are not GF, but are tasty!) and served it with organic, blue tortilla chips. YUMMM!! I will absolutely be making this again and again! Thank you! xo

Yum! I made this for my lunch this week. Forgot to buy sweet potato but followed recipe otherwise. Eating on romaine as a salad. Filling and fresh tasting.

So good and easy! I’ve taken this as an appetizer to several get-togethers and it has been devoured each time. Everyone loves the many different flavors of this dish.

Wow! I put a big heaping scoop on the Trader Joe’s Southwest Chopped Salad kit and it’s the best salad I’ve had in a long long time. I also added some cilantro lime brown rice to the bean mixture before mixing in the sauce as the recipe is written just because I’m eating this as a meal and grain + legume = complete protein.

I made this for five of us as a main dish. two of the people are strictly vegan and oil free for health reasons. One of the people does not like cilantro. One of the oil free people cannot even have avacado. I roasted the sweet potatoes oil free using a silicon liner on the baking dish but I think parchment paper would probably work. I added the spices immediatly after chopping the sweet potatoes and they adhered to the moist sweet potatoes beautifully. I made the sauce without the avocado and mixed it in as the recipe indicates. I made a guacamole to serve on the side and chopped up cilantro to serve on the side. I also only used two teaspoons of maple syrup. The flavors and textures of this recipe are wonderful. All of us gave it a two thumbs up, even the non vegan people loved it! I imagine the original recipe would also be excellent!

Just made this. I followed the recipe as written and found it too… sweet’ish? I think it’s because the corn is quite overpowering (and I’m also wondering whether the maple syrup is even necessary). I don’t think the flavors are balanced quite right. Though, I am saying this having eaten it with nacho instead of plantain chips – and they did not compliment this dip whatsoever. But it wasn’t necessarily bad, just odd and not that satisfying.

If I were to make this again, next time I would:
1) Make only half the amount (it’s very hearty – and I’m saying this as someone for whom that usually isn’t an issue);
2) Add more cumin and hotter peppers;
3) Omit maple syrup;
4) Cut back on the corn kernels.

Not sure if that would do the trick, but it’s worth a try.

I made this for the super bowl since I am not eating dairy. It was so delicious with nacho chips and I had the leftovers on toast the next morning!

This + your 3 ingredient plantain tortillas = winner winner vegan dinner!! I was BRAGGING about my meal! Another MB dish for the weekly rotation!!! 🤩 I appreciate you.

Oh good lawd! I haven’t stopped eating this dip. I used 1 yam and about the same amount equal to 1 yam of mixed mini potatoes. Wasn’t very spicy with the 1 jalapeno I used. I don’t like to much spice but this was mild so you could use more jalapeno or hot sauce would to nicely I thinkA So creamy and dreamy. Everything about this is perfect! One of the best recipes I have ever made! Shared shared shared! Wow. Thank you!🙌🥳

REALLY good. I don’t love sweet potato, but it definitely worked here! And felt like a nice summer dip (not necessarily only for autumn). I only added about half the syrup and it felt like just the right amount. Love that you can easily tweak it to your own preferences. I added a bit of garlic too. It’s super filling. I didn’t end up eating a lot of my dinner.

This is so so delicious! After making it once at home, I decided to add it to the menu for a 5-day backcountry camping trip. I dehydrated the black beans, corn, onions, and jalapeno. We roasted the sweet potato on the campfire. Wasn’t sure the avocado would survive unsquished but success! It was so great to have such a fresh, easy to make meal 3 days into a camping trip!!
Thank you so much for your recipes. They are amazing!

This is soooo amazing!! It will be a regular from now on! Thanks for the recipe!!

This dish is so delicious and easy to make! Tons of flavor and also pleasing to look at! That is a plus!!

So good! Took this to a Super Bowl party, and it was a hit! Luckily we made too much, so we get it for leftovers. I will make this again. And again.

Made this yesterday for a super bowl party. It wasn’t a popular dish and didn’t get eaten by the guests at the party so I’ll enjoy it all week for lunch (lucky me!). I thought it tasted pretty good – although a tad on the sweet side for my taste. Next time, I’ll omit the maple syrup. I added red bell pepper to make the dish a little more colorful.

I am a long time follower, first time commenter. This sweet potato black bean dip is so insanely delicious! I made it this past summer for my brother’s rehearsal dinner and got so many comments about how good it was. I went home with an empty bowl and a skip in my step that I had a go-to recipe for get togethers :) I am back to make it again tomorrow night and figured I should leave a review. I found it very easy to make and well worth the minimal effort it took. Thanks Dana!

This was good and quite filling. Served it with blue corn chips at a family event and everyone really enjoyed it.

This was SO great!! I wouldn’t necessarily call it quick for a dip though.
I made it as diner instead of as a dip, and added some steamed kale. As a diner dish it serves about 4…
This recipe was an excellent excuse to try out my instantpot on cooking dry beans :-)

Amazing recipe. I used Yukon Gold potatoes instead of sweet because I don’t like the taste of sweet potato, and it turned out great! I added a bit of extra corn for crunchiness and seasoned with lots of salt and pepper! I also used two avacados for extra sauce. Thanks!

Made this with regular Yukon Gold potatoes since that is what I had on hand. And still, seriously the first thing I thought when I tasted this was “oh….my goodness. This is amazing.” SO delicious and So simple to make! Love this recipe and can’t wait to make it again with sweet potatoes next time!

Just made this for my family and it was absolutely delicious. I almost ate the entire bowl with a spoon. So good! Thank for an amazing recipe. Definitely will make again soon.

Just made this for the third time in less than a month, this time for a pot-luck. We love it as a dip and as taco filling. Thank you for another wonderful go-to.

Made this for a taco party as I’ve been dealing with food allergies and can’t do tomatoes. It was a hit! My meat eating and plant-based friends alike loved it! Some even made it as the primary filling for their tacos. I made it exactly to the recipe, so no subs or mods. Thanks for the delicious recipe!

Another amazing recipe from Minimalist Baker! My husband is not a fan of sweet potatoes and even he liked it. I added smoked paprika because I’m obsessed with that spice right now. Great with an egg on top for breakfast. You are my fave! Thank you!

I made this exactly to the recipe specs and it turned out perfect. All of our taco party guests were pleasantly surprised by the addition of this dip, and a few used it as their taco filling, too! Perfect for those with food allergies/vegans (I was catering to both at the party as well as the meat eaters in attendance).

Very delicious. I love the combination of black beans and sweet potatoes.

I opted to not mash the avocado in to make a sauce as I wanted to have this to eat for lunches during the week. Mashed avocado too gets funky for my taste while being stored. I combined all the ingredients after baking the sweet potato, excluded the avocado, and mixed in a bowl. When I’m ready to eat some I just dice up half an avocado and stir it in with what I portioned out.

My only other addition to this recipe was I added some smoked paprika to the party. Because smoked paprika makes everything amazing.

Who doesn’t love a good dip?! This is my new favorite dip next to guacamole! It’s very simple to make and you should have most if not all the ingredients at home already. I used everything the recipe called for except maple syrup. I wanted to make sure I could taste the spicy jalapeños!

So delicious! I used chickpeas instead of black beans (since I had chickpeas on hand), and the family loved it!! The dip was gone in minutes!

This was so yummy! Spooned it onto warmed corn tortillas and had little tacos. Thanks so much for the recipe!