Recipe by KateL
Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this.
Top Review by COOKGIRl
This was made into a sandwich filling/Arabic bread and was delicious with spinach leaves and arugula. Luckily, we received a few organic sweet potatoes (orange flesh) in our CSA box and I only made a half portion. Topped with fresh cilantro, I added red onion and the water used to cook the sweet potatoes was the same water used to cook the onion and carrot. Homemade tahini and homemade roasted curry powder. Drained off most of the carrot/onion cooking liquid and used some of the liquid to help blend the mixture. Reviewed for Veg Tag/July.
- 2 medium sweet potatoes, about 260 grams
- 1 carrot
- 1 onion
- 1⁄2 cup water
- 1 tablespoon tahini or 1 tablespoon natural unsalted almond butter
- 1⁄4 teaspoon curry
- 1⁄4 teaspoon ground cumin
Directions See How It's Made
- COOK POTATOES:.
- In a saucepan, cover potatoes with water and bring to a boil.
- Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
- Remove from saucepan. When cool, remove skin.
- PREPARE SAUCE:.
- While potatoes are cooking, peel carrot and onion, and chop into small pieces.
- Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
- Simmer carrots and onions until soft, about 8 minutes.
- COMBINE IN FOOD PROCESSOR:.
- Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
- Add carrot-onion mixture and puree until smooth.