Spicy Sweet Potato Dip

Makes 2 cups

Ingredients
1 tbsp unsalted butter, melted
1 garlic clove, crushed
2 1/4 cups peeled and cubed sweet potato
1/2 tsp sweet smoked paprika
1 tsp olive oil
2 scallions, finely chopped
1 1/2 inch piece fresh ginger, grated
1 fresh red chilli, seeded and finely chopped
1/2 cup canned butterbeans, drained and rinsed
zest and juice of 1 lemon or lime (may require more juice)

Instructions
1. Line a baking sheet with parchment. Preheat oven to 180c. 
2. Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. PLace on a baking sheet and bake for 25 minutes or until tender.
3. Heat a small pan over medium heat. Add  olive oil and any remaining garlic butter. Add scallions, ginger and chile and saute until softened. 
4. Transfer sweet potato and scallion mixture to a food processor. Blend until a puree. Add butter beans, zest and juice and continue to puree until smooth.
5. Transfer dip to a bowl, drizzle with olive oil and sprinkle with paprika.




Taken from The Gluten-Free Kitchen