Sweet Potato Dip

[kirra]

Sweet Potato Dip

Ingredients:

2 medium sweet potatoes (about 1 1/2 pounds)
1 medium onion
2-3 cloves garlic
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

Preparation:

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.