Spicy Sweet Potato Dip


  • 20g unsalted butter, melted
  • 1 garlic clove, crushed
  • 350g sweet potato, peeled and cut into chunks
  • ½ tsp sweet smoked paprika, plus extra to finish
  • 1 tsp olive oil, plus extra to drizzle
  • 2 spring onions, finely chopped
  • 20g grated fresh ginger
  • 1 fresh red chilli, seeded and finely chopped
  • 110g tinned butterbeans, drained and rinsed
  • 1 lemon or lime, zest and juice


  • Step 1
    Line a baking tray with baking paper
  • Step 2
    Preheat oven to 180 deg C
  • Step 3
    Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. Place on prepared tray and bake for 25 minutes or until tender
  • Step 4
    Heat a small frying pan over medium heat. Add olive oil and any remaining garlic butter to the pan. Add spring onion, ginger and chilli and saute until the mixture has softened
  • Step 5
    Transfer sweet potato and the spring onion mixture to a food processor. Whizz to puree, scrape down sides of the processor. Add butterbeans, zest and juice and puree until smooth. Transfer to a dip bowl, drizzle with olive oil and sprinkle with paprika.


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