Sweet Potato Dip. - delicious, beautiful, and healthy. This was where my love for "winging it" while cooking began, and it's evolved over the years, but has been a hit since the first time I made it for a superbowl party. I remained incredibly vague about its contents over the years when people would ask because there was this proud part of me that thought I wanted to be the only person showing up with everyone's favorite dip (lol!). But I'm ready to share the sweet potato dip clout. Seriously, make this one!
:INGREDIENTS::
4 sweet potatoes
~ 1 cup cream cheese
1 Tbs olive oil
1-3 chipotle peppers in adobo sauce, chopped (depending on heat preference)
1 yellow onion
1 Tbs butter
1 can corn, drained
1 can black beans, drained
1/2 cup shredded cheese for topping (I like sharp cheddar or cotija)
Toppings: fresh cilantro, sliced Serrano peppers and chopped green onion
::METHOD::
Peel baked sweet potatoes (*optional, skins are good left on too, but whatever your preference!)
In a bowl, mash potatoes and combine with cream cheese and set aside.
In large cast iron skillet, heat olive oil, and sauté onion until getting tender and slightly translucent. Add butter and corn and sauté until it begins to brown slightly, and then add chipotle peppers for a few more minutes of cook time.
Combine sautéed items with sweet potato mash. Lastly, add black beans and gently fold in (don’t want to over mix the black beans because they’ll get broken up and mashed).
Transfer back to cast iron used for sautéing or a baking dish, sprinkle with cheese, and bake at 400 for about 15 minutes (until warm throughout and cheese on top is melted).
Top with fresh toppings and serve with tortilla chips and enjoy, but just try not to destroy the roof of your mouth with scalding sweet potato and cheese.
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