Sweet Potato Dip

via Kim O’Donnell at the Washington Post

2 medium sweet potatoes (about 1 1/2 pounds)
1 medium onion
2-3 cloves garlic (my addition)
Olive oil
At least 2 tablespoons tahini paste (I go with a bit more)
Salt and pepper to taste
1/2 teaspoon cayenne pepper (optional)
Dash lemon juice (my addition)

Preheat oven to 400. Slice onion in half, and remove papery outer layer. Rub the onion and garlic with oil to lightly coat. Wrap in a large piece of aluminum foil. Slice sweet potatoes in half or quarters, depending on size. (Smaller pieces will cook faster. Also, as the recipe specifies not to peel, I recommend using organic sweet potatoes). Repeat oil/foil step with potatoes. Bake until the sweet potatoes are soft, about a 1/2-hour.

Remove veggies from oven and puree until mixture is creamy. Add tahini. Season with salt and pepper, and the 1/2 teaspoon of cayenne if using. Add a splash of lemon juice. Taste for tahini, and add more if flavor is not coming through.

Serve with crackers, or thin slices of apples and pears.

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