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Easy Layered Dip with Sweet Potatoes

Easy Layered Dip with Sweet Potatoes

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  • 2 cups of roasted and mashed sweet potatoes
  • 1 15 oz. can no sodium black beans, rinsed
  • ½ cup salsa
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ cup roasted hatch chiles or jalapeno slices
  • ½ cup plain Greek yogurt
  • 1 ½ cups chopped romaine lettuce
  • 1 medium tomato chopped
  • 1 avocado diced and tossed in lime juice
  • ¼ cup scallions chopped
  • 1 cup shredded cheddar cheese I used Cabot


  • Roast the sweet potatoes and mash using a blender or by hand. Transfer to a large mixing bowl. Add black beans, salsa, chili powder, cumin, and hatch chiles to the bowl and mix well. Transfer to a shallow 2-quart dish and spread evenly.
  • Spread a layer of Greek yogurt.
  • Top with romaine lettuce, tomatoes, avocado, scallions, and finally, cheese.
  • Refrigerate before serving.
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