1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2. Cut sweet potatoes into 1/8-inch-thick slices. They cook best if slices are the same thickness; a mandolin makes this easier. Place slices on baking sheets in a single layer (It's OK if edges are touching) and very lightly spray tops of slices with cooking spray. Sprinkle paprika over slices. Bake both sheets at a time. Bake for 20 minutes and turn slices over. Turn sheets around and switch positions on oven racks, moving each to the other rack. Bake until sides are crispy and center is cooked through, about 20 more minutes, keeping a watchful eye for the last few minutes to prevent burning.

3. While potatoes bake prepare dip. Heat oil in a skillet over medium heat. Add cauliflower, shallots, garlic, salt, and cayenne. Cook until fragrant, about 3 minutes. Add water and lemon juice and stir to combine. Cover and cook until cauliflower is very tender and water has evaporated, about 6 minutes.

4. Add beans and cauliflower mixture to a food processor and process until smooth. Alternately, combine them in a deep bowl and use an immersion blender to puree.

5. Add yogurt and marinade. Process until smooth and transfer to a bowl. The dip can be made up to 3 days in advance and refrigerated until needed. To serve, place dip in a bowl on a serving plate and surround with sweet potato chips.

Source: Hannaford fresh Magazine, January - February 2014