|3 cups||chopped peeled sweet potato (about 1 pound)|
|2 1/2 cups||chopped onion|
|1 1/2 cups||chopped carrot|
|1 tbsp||olive oil|
|1/4 cup||tahini (sesame-seed paste)|
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl. Place sweet potato mixture on a jelly-roll pan; bake at 350° for 1 hour or until sweet potatoes are tender.
Combine sweet potato mixture, tahini, salt, and pepper in a food processor, and process until smooth. Serve with breadsticks, if desired.
Yield: 3 cups (serving size: 1 tablespoon)
Source: Cooking Light, November 1997