Southwest Sweet Potato Black Bean Dip

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Glass of water, plantain chips, and a bowl of Southwest Sweet Potato Black Bean Dip

This is one of my favorite recipes from our cookbook, made better (and simpler) with a few small improvements.

It’s one of those dishes you likely always have the ingredients on hand for, making it a great appetizer or side, especially alongside other Mexican-inspired dishes. Or, if you’re just craving carbs, plop down with a bowl of this dip and some plantain chips and go to town. Happy dinner indeed!

Display of ingredients for making vegan Southwest Sweet Potato Black Bean Dip

This dish comes together in 30 minutes with simple methods. Think roasted sweet potatoes, black beans, corn, and a guacamole-esque sauce. What’s not to love?

While your oven preheats, cube sweet potato, toss in smoky spices, then bake till tender.

Cubed roasted sweet potatoes on a parchment-lined baking sheet

While the potatoes are roasting, season your black beans, chop cilantro and onion, and make your avocado sauce. Throw in your potatoes, stir, and just like that, it’s on the table.

Big bowl filled with ingredients for making our Southwest Sweet Potato Black Bean Dip recipe

We hope you LOVE this dip! It’s:

Quick & easy
& Super delicious

This dip would make the perfect snack, side, or appetizer alongside other Mexican-inspired dishes. We’ve been enjoying it in Mexican-inspired bowls with our Refried Lentils (major swoon!) and 5-Ingredient Vegan Chipotle Aioli. Talk about bowl goals.

Into dips? Try out our Go-To Guacamole, Easy Red Salsa, Chipotle Red Salsa, Garlicky Guacamole, Cheesy Jalapeño Corn Dip, and Raspberry Chipotle Black Bean Dip!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon and bowl of Southwest Sweet Potato Black Bean Dip and a bowl filled with plantain chips

Southwest Sweet Potato Black Bean Dip

Loaded with wholesome, everyday ingredients, this 30-minute Southwest Sweet Potato Black Bean Dip can be enjoyed as an appetizer or side dish on Mexican night. It’s also a great addition to burrito bowls, tacos, nachos, and more!
Author Minimalist Baker
Bowls with our Southwest Black Bean Dip recipe and with plantain chips
4.91 from 33 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (servings)
Course Dip
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 2 medium organic sweet potatoes (~260 g), cubed, skin on (or peeled if desired)
  • 2 Tbsp olive oil or avocado oil
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder


  • 1 ripe avocado
  • 3 Tbsp lime juice
  • 1/4 tsp sea salt
  • 1 Tbsp maple syrup (optional)
  • 2 Tbsp minced jalapeño (optional // omit for less heat)
  • Water to thin


  • 1 15-ounce can black beans, rinsed and drained
  • 1/4 tsp sea salt
  • 3/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 cup finely chopped cilantro
  • 1/4 cup red onion, finely diced
  • 1 cup whole corn kernels

FOR SERVING optional


  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  • Add sweet potatoes, oil, salt, cumin, and chili powder and toss to coat. Bake for 20 minutes or until soft and lightly browned. Set aside.
  • In the meantime, add all sauce ingredients (except water) to a small mixing bowl and mash/mix to combine. Taste and adjust seasonings as desired, adding more lime for acidity, maple syrup to sweeten, or salt to taste. Thin with a little water (1-2 Tbsp / 15-30 ml) until it’s slightly saucier than guacamole. Set aside.
  • To a medium mixing bowl, add black beans, salt, cumin, and chili powder and toss to combine. Then add cilantro, onion, corn, and roasted sweet potatoes to the sauce and toss to combine. Add sauce and gently stir/toss to coat. Taste and adjust seasonings as needed.
  • Serve with corn or plantain chips and garnish with fresh cilantro, lime, or onion (all optional) . Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.



*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.
*Recipe from our Everyday Cooking cookbook!

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 202 Carbohydrates: 27.9 g Protein: 5.6 g Fat: 8.8 g Saturated Fat: 1.2 g Sodium: 554 mg Potassium: 509 mg Fiber: 8.3 g Sugar: 3.8 g

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My Rating:

  1. Jamie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad to hear it was a hit at your work competition. Thank you for sharing, Jamie! xo

  2. Jae says

    Is the original cookbook recipe still available? What’s the difference between this one and that one? I seem to recall the original one having maple syrup on the sweet potatoes but maybe I’m thinking of something else.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jae, the cookbook version is a little different, but we prefer this one! The cookbook version includes 2 Tbsp maple syrup (or coconut sugar) on the sweet potatoes. There are also some other adjustments such as the amounts of spices. You can refer to our cookbook for the original version :)

  3. Betsy says

    This looks amazing! One question in regard to the corn: you suggest using fresh corn – does it need to be cooked in any way, or is it just cut right off the cob raw? Many thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Betsy, great question! It can just be cut off the cob and enjoyed raw! If you’d prefer to cook it slightly, you could microwave for 1-2 minutes in the husk before cutting it off. Hope that helps!

  4. Kayla says

    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!

  5. Rayna says

    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

  6. Jill says

    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.

  7. Tonia says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review, Tonia! So glad it’s enjoyed by all!

  8. Annie says

    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.

  9. Loren Twining says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your experience, Loren. We love to hear that it was enjoyed by all! xo

  10. Elza says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Elza. You can certainly leave out the maple syrup, if preferred. The variation in sweetness of the sweet potato could also be contributing. Also, did you use fresh or canned corn? We’d suggest fresh for best taste!

  11. Tish says

    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!

      • Kelley says

        Another delicious MB recipe!
        I wanted this as a main meal, so doubled the black beans and avocado sauce, and added another sweet potato. Increased the seasonings accordingly, and added grape tomatoes instead of corn. Didn’t use maple syrup or jalapeño (just preference). We had it over mixed greens and it was delicious! Leftovers held up well in the fridge even if the color of the avocado didn’t look as appealing it tasted great!
        Thank you!

  12. Em says

    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.

  13. Kortneii Mackenzie says

    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!🙌🥳

  14. Lauren says

    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.

  15. Kaley Weston says

    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!

  16. Maaike says

    I really LOOOVVEEE this dish, it’s one of my staples. I eat it as is with some green veg without tortilla chips but I do sometimes make coconutwraps and that’s really a match made in heaven; coconutwraps filled with the southwest Blackbean dip.

    For me the amount of chili is waaaaaay to much; even if I use half of it (so 1/2 tsp in total) it’s quite spicy already. Might be the brand of chili powder. Also my body doesn’t handle raw onions so instead I put them together with the sweet potato in the oven, AND I add garlic. Without the garlic I really have the feeling I miss something. For me that’s the icing on the cake.

    I’m not sure if a medium sweet potato is about 260 g or 2 medium size sweet potatoes should be together about 260 g, I always use approx. 520 g of sweet potatoes and like it that way.

    For the guacamole sauce I sometimes omit the agave since I want to eat sugarfree but I have to admit this little touch of sweetness really complements the tastes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Maaike! We use a chili powder blend. If using pure chili powder, it will be spicier! 260 grams is for 2 sweet potatoes, but we are glad you enjoy it with more. xo

  17. Denise says

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

  18. Anica says

    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.

  19. B Tucker says

    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.

  20. Jen says

    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!

    • Marcela says

      This recipe sounds so great! One question: how does the avocado dressing “ behave” for a make ahead potluck dish? Does it change the colour ? Thanks!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi Marcela! Because it’s avocado based we do recommend making it fresh or at least day of! It still tastes good the next day but it isn’t as pretty.

  21. Maaike says

    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 :-)

  22. Lindsay Tramble says

    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!

  23. Lily says

    Do you think using already baked potatoes (made some extra potatoes as a meal prep) and just tossing them in the spices would be okay? Or do you recommend baking fresh ones with the spices?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that might work! But for best results, you may want to at least add oil, toss them in the spices, and bake for a short time (maybe 5-10 minutes?). Let us know if you give it a try!

  24. Leptosiphon says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  25. Nina says

    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.

  26. Laura says

    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.

  27. Terrie says

    My son made this for our July 4th get together. It’s so good and was almost all gone before all the family arrived. Will definitely be making this as a lunch dish for work. Tasty and fresh dish!

  28. Christine says

    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!

  29. Susan says

    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!

  30. Christine Newton says

    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).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nice! Thanks, Christine! Next time would you mind leaving a rating with your review? It’s super helpful to us and other readers!

  31. Kelly says

    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.

  32. Barb says

    As always your recipes first try are delicious, I am always impressed at the ease and use of different simple ingredients. You are truly a craft in your field. You made going vegan so easy and wonderful. I look forward to making new meals all the time. Thank you!!

  33. Dajana says

    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!

  34. Maneesha says

    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!

  35. Annie says

    I want to make this I had a time is much is possible and bring it to a potluck at work. I can chop and roast the sweet potato I ahead of time I assume (as well as chop the onion and jalapeño). I would make the sauce right before putting it out. Do you recommend me heating up the potatoes before mixing it with the sauce and other items? What about the corn?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say this is great warm or room temperature! Whichever is easiest. Of course, the freshest the ingredients before serving the better!

  36. Nicole says

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

  37. Danesh says

    As a die-hard non vegetarian I never imagined I’d say this (and i still wont admit to it in real life) but the sweet potato black bean dip was truly exotic. I paired it with a home made pineapple cooler and think it could find a place in my staple diet. I have a friend *cough cough* who is a vegetarian and this just might be my go-to recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Danesh. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  38. Rob says

    You truly have a gift. I love the videos, the photography, the food, the presentation, the general style of everything. I hope you never stop and we can continue enjoying the fruits of your labor for years to come!

  39. Alaina says

    Looks so good! No surprise that you’re still creating tons of vegan recipes. Too bad some followers jumped ship. They are missing out.