Sweet Potato, Carrot And Onion Dipping Sauce

[Guest guest]

Sweet Potato, Carrot And Onion Dipping Sauce

 

1 pound sweet potatoes, scrubbed

1 tablespoon tahini (sesame paste)

1 medium carrot, peeled and thinly sliced

1/2 teaspoon sea salt

1/2 teaspoon curry powder

1/2 medium onion, peeled and thinly sliced

1/4 teaspoon ground cumin

 

Preheat the oven to 400 degrees. Wrap the sweet potatoes in foil and roast for

50 minutes or until cooked through. Uncover and let sit for 10 minutes. Remove

the skin and chop the potatoes into medium-size pieces.

In a small saucepan, bring 1 cup of water to a boil. Add the carrot and onion,

return to a boil, reduce the heat and simmer for 10 minutes. Do not drain; set

aside.

In a food processor, combine the sweet potato, the carrot-onion mixture with the

cooking liquid, and the remaining ingredients. Puree until smooth. Refrigerate,

covered, until ready to serve or for up to 3 days.

Makes 2 1/2 cups.