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Curried Sweet Potato Dip

Curried Sweet Potato Dip

Makes 6 servings

2 small-medium sweet potatoes (about 1 pound)

2 tablespoons tahini

2 tablespoons water

2 tablespoon lemon juice

1 teaspoon curry powder

1 teaspoon ground cumin

¼ teaspoon ground ginger

1 clove garlic, peeled and roughly chopped

¼ teaspoon salt

Cut carrots

Cut jicama

1. Preheat oven to 425F.

2. Pierce sweet potatoes all over with a fork, place on baking dish and transfer to oven. Roast until cooked through, 40- 1 hour, until tender. Set aside to cool.

3. Peel sweet potatoes and place the flesh in a food processor (discard skin). Add tahini, water, lemon juice, spices, garlic, and salt. Process until smooth. Taste and adjust lemon and salt if needed.

4. Enjoy with carrots and jicama.

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