Go Back
+ servings
Southwest sweet potato dip with corn beans, sweet potato, cilantro, avocado and purple onion in a bowl. A chip is sitting in the bowl and a few are on the table.
Print Recipe
5 from 2 votes

Southwest Sweet Potato Black Bean Dip

A delicious southwestern dip with a mix of roasted sweet potatoes, black beans, corn, red onion and cilantro. Perfect served with tortilla chips as a dip, as a side or topping for salads and tacos.
Prep Time10 minutes
Cook Time20 minutes
Course: Side
Cuisine: American
Keyword: black bean dip, sweet potato dip
Servings: 6


  • 2 medium to large organic sweet potatoes cubed, skin on
  • 2 Tablespoons olive oil or avocado oil
  • 2 Tablespoons maple syrup or sub coconut sugar
  • 1/2 teaspoon each sea salt chili powder, ground cinnamon and ground cumin
  • 1 cup whole corn kernels
  • 1 cup cilantro chopped
  • 1/2 cup red onion diced
  • 1 15- ounce can black beans rinsed and drained


  • 1 ripe avocado
  • 1 Tablespoon olive oil or avocado oil
  • 1 lime juiced (3 Tablespoons)
  • 1-2 Tablespoons maple syrup
  • Pinch each of sea salt and black pepper


  • Preheat the oven to 375° F.
  • Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
  • Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
  • In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
  • Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
  • Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.


Recipe republished with permission from Minimalist's Baker Everyday Cooking 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz.


Serving: 1/6 of recipe | Calories: 288kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Fiber: 7g | Sugar: 9g