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
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.