Black Bean & Sweet Potato Dip

The power was out for three days after a storm, which is not an incredibly long period of time, but it feels like it when the thermometer outside is hitting numbers of up to 100º F. Luckily the fridge was kept cool via generator, but that was the only thing keeping cool. So when the power came back on just two hours before I was supposed to go to a friend's for a dinner get-together, I took immediate advantage of two essential kitchen items for this quick appetizer: a food processor and the oven.

This black bean dip is simple to make and is primarily based on your own taste preferences, so there is no right or wrong way to make it. Here's what you'll need:

2 cans of black beans
1 medium sweet potato
A bunch of cilantro
Garlic powder
1 Lime
Salt & Pepper

-Chop up your sweet potato into small cubes and bake in the oven or toaster oven at 375º F until they are soft
-Drain the beans and put them in a food processor-process until they become a chunky, hummus-like texture
-Chop up a small bunch of cilantro (I happen to love cilantro so I used a pretty large bunch)
-In a bowl, combine the beans, sweet potatoes, cilantro, and juice of about 1/2 a lime (again, more or less depending on your taste) until they are combined thoroughly
-Add salt, pepper, and garlic powder to taste
-Add chips and you're ready to go!