1. Preheat oven to 450°F. Peel sweet potatoes and cut into 1 1/2-inch cubes. Toss with 2 tablespoons olive oil and salt and place on a rimmed baking sheet. Roast until the sweet potatoes are tender, about 25 to 30 minutes. Remove from oven and set aside.
2. Place the roasted sweet potatoes in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice and cilantro. Purée, adding reserved bean liquid as needed, until the dip is smooth and thick.
3. Serve at room temperature or cold with whole grain crackers, tortilla chips and/or fresh vegetables.
Garnish with chili powder or additional cilantro.
TOOLS & EQUIPMENT
Vegetable peeler, knife, cutting board, baking sheet, food processor or blender