Mexican-style bean and cheese dip with wedges
orange sweet potato (kumara)
600 g, (kumara) scrubbed
1 small, finely chopped
2 clove(s), crushed
2 tsp, (Mexican)
Canned red kidney beans, rinsed, drained
2 can(s), (400g each)
¼ cup(s), (60ml)
extra light sour cream
light cheddar cheese
1 x 3 second spray(s)
- Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Cut sweet potato into wedges, place on prepared tray and lightly spray with oil. Bake for 40 minutes or until tender and browned.
- Meanwhile, heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook, stirring, for 4 minutes or until softened. Add garlic and Mexican chilli powder and cook, stirring, for 30 seconds or until fragrant, then stir in tomato paste.
- Process onion mixture, kidney beans and stock in a food processor until smooth. Season with salt and freshly ground black pepper. Spoon bean dip into four ¾-cup (180ml) capacity ramekins, smoothing out surfaces. Combine sour cream and cheese in a small bowl, then spread over dip. Heat in microwave on high (100%) for 2 minutes or until topping is melted and bubbling. Serve cheesy bean dip with sweet potato wedges.