Mistakes in the kitchen are not always a bad thing. I was making a delicious White Yam Sweet Garlic Bean soup – but the flavor turned out a tad too robust and sweet to be a soup – so I l added an additional 1/2 can of garbanzo beans to make the consistency nice and thick to create a savory-sweet White Yam Sweet Garlic Bean Dip! Sometimes mistakes in the kitchen turn out deliciously. Get my recipe…
White Yams. You have probably done this once: bought a sweet potato expecting orange flesh – but it turned out the flesh was white! Sometimes I buy white sweet potatoes on purpose – and sometimes by accident. I love their pure sweet flavor that is a tad less earthy than a traditional orange/golden/garnet yam.
I had a craving to make sweet potato soup – but with white yams and sweet roasted garlic. I kept adding ingredients until my soup had a sweet creamy flavor and texture. I loved it! But a few more tastes and I knew the flavor was too sweet – too intense. This was not a soup…but a perfect dip! I warmed up a taste test, dipped with a carrot stick and yum. I felt like such a Dip Diva.
No White Yams? Note: If you can’t find white yams, you can reach the same basic recipe flavors with golden sweet potatoes. The only difference is that golden yams will provide an earthier, rustic flavor.
Make it a Soup! If you really want this to be a soup try this: remove the agave syrup and sub half the soy milk with veggie broth. Use EVOO instead of coconut milk. Add some whole chopped celery after you process the ingredients. Water it down with a bit of added water if need be. Give it a try if you are craving white yam soup! Otherwise, try this creamy, robust, savory sweet dip recipe!..
White Yam Sweet Garlic Bean Dip
vegan, makes 6 cups
2 cup white yam, baked/peeled
3 cups soy milk, plain flavored
1/4 cup apple cider vinegar
2 tbsp agave syrup
2 Tbsp garlic powder (or 4 whole roasted cloves)
2 Tbsp “Cajun” dried spices
your choice: 1/4 cup coconut milk or 3 Tbsp EVOO or 3 Tbsp Grapeseed Oil
1 sweet onion, peeled, rough chop
1 cup flat-leaf parsley leaves, not stems
1 can garbanzo beans
1 tbsp black pepper
1/2-1 tsp sea salt (to taste – start out with no additional salt and add as needed)
optional: 1 veggie soup bullion cube
1. Bake your sweet potato, peel and add to food processor.
2. Add all other prepped ingredients directly to food processor.
3. Blend until creamy and smooth. Add more or less soy milk to get your desired thickness consistency. Add more parsley for an enhanced green/herb-y flavor.
4. Serve warm by heating in microwave or on stovetop. Drizzle additional EVOO or Grapeseed oil over top for extra decadence. Fresh black pepper over top.
5. Serve with plenty of fresh chopped veggies, bagel chips, grain crackers, fruit slices. Or spread on a wrap or sandwich like hummus. Store leftovers in fridge and eat within a few days.