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I am always looking for after school snacks for the girls that are at least a little healthy. And this one seems to fill the bill, and they actually ate it. I have been making a white bean hummus for a while and while most of the kids like it a few flat out refuse, they just want something sweet. I decided to play with a baked sweet potato and some white beans to make a dip that would high in protein and be lower in sugar and fat than most of snacks that the kids want. This concoction was a success. They decided it tasted like toasted marshmallows and one of the sleepover guests asked if she could eat it with a spoon. My husband and I both enjoyed it too, and we thought it might fun to take on a picnic or to the beach. I also am planning on popping into school and work lunches with pita chips or apple slices it will handle transportation perfectly.
1 baked sweet potato removed from skin and cooled
1 can white cannellini beans drained
1 tsp ground cinnamon
¼ tsp vanilla extract
2 tbsp agave syrup
¾ cup olive oil
This is pretty simple…put everything but the olive oil into the food processor. Let it zip for about 2 minutes or until everything is mixed open and scrap the sides. Turn the processor back on and then drizzle in the olive oil until light and fluffy.
Serve with whatever fruit you would like I did just apples today but you could easily add grapes, pears, or even sweet baby carrots. I also serve the dip with cinnamon sugar pita chips either homemade or from the store. You could also try any light flavored cookie like a nilla wafer.
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