• Drain one can of sweet potatoes (in syrup). Place ⅛ teaspoon salt and sweet potatoes in a food processor. Blend until mostly smooth. Remove half of the sweet potatoes and place in the bottom of your serving dish.
• Add 2 tablespoons of candied jalapenos to the food processor with remaining sweet potatoes and blend. Set aside in another bowl.
• Drain one can of great northern beans. Rinse thoroughly three times. Add the beans, cocoa powder, remaining salt, and sugar to the food processor. Blend until smooth, adding between 2-3 tablespoons of water as needed. Spread on top of the plain sweet potato layer.
• Open the can of cranberry sauce and place in a bowl. Thinly slice a habanero pepper (keeping seeds) and stir into your cranberry sauce.

Assembly:

• You should have two layers so far: plain sweet potatoes and chocolate “hummus."
• Next, you will add a layer of jalapeno sweet potatoes.
• On top of this, you will spread the softened cream cheese.
• Then, put on the habanero cranberry sauce.
• Finally, place a single layer of candied jalapenos.
• Top with pistachios and chocolate covered cranberries. Chill, covered for at least two hours. This dip gets better the longer it chills and will keep for up to 2 days.
• Serve with pita chips.
• The longer you can chill it in the fridge, the better!