Roasted Sweet Potato Dip

Dips and Spreads.

Roasted Sweet Potato Dip


Quantity Ingredients
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)
1/4 tsp salt
1/8 tsp pepper


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