Sweet Potato Spread

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.

• Ready In: 48 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 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

1. COOK POTATOES:.
2. In a saucepan, cover potatoes with water and bring to a boil.
3. Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
4. Remove from saucepan. When cool, remove skin.
5. PREPARE SAUCE:.
6. While potatoes are cooking, peel carrot and onion, and chop into small pieces.
7. Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
8. Simmer carrots and onions until soft, about 8 minutes.
9. COMBINE IN FOOD PROCESSOR:.
10. Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
11. Add carrot-onion mixture and puree until smooth.