Sweet Potato Spread
Makes 3 cups of spread
3 large sweet potatoes (about 2 lb), peeled and cut into 1-inch cubes (I baked the sweet potatoes whole, then scooped out the tender flesh (less hands-on work)Preheat oven to 400°. Place the sweet potatoes in a shallow roasting pan and cover with foil. Roast for 15 minutes. Uncover and continue roasting until soft, about another 30 minutes.
2 medium carrots, peeled and finely chopped
1 small yellow onion, finely chopped
2 T tahini (sesame paste)
¾ t salt
¼ t curry powder
¼ t ground cumin
While potatoes are roasting, combine the carrots and onion with ½ cup water in a medium nonstick skillet. Bring to a boil; reduce the heat, cover and simmer for 5 minutes. Uncover and cook until water evaporates and vegetables are tender, about 3 minutes.
In a food processor, combine the sweet potatoes, tahini, salt, curry powder, and cumin. Process until smooth. If necessary, add water to make a spreadable puree. Add carrot-onion mixture and pulse until blended.
Serve at room temperature or chilled, with wedges of focaccia.
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