“You've tried baking them whole, roasting them and turning them into fries. Now it's time to turn this versatile vegetable into a spread! From The Best of Clean Eating.”
READY IN:
20mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, cover sweet potatoes with water and bring to a boil. Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). Remove from saucepan, when cool remove skins.
  2. Peel carrot and onion. Chop into small pieces. Place in another saucepan and cover with a 1/2 cup of water. Simmer until soft, about 8 minutes.
  3. Puree sweet potato in a food processor along with tahini or almond butter, curry powder and cumin powder until combined. Add onion and carrot mixture and puree.
  4. Serve with vegetable crudites or crackers.

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