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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. Ingredients:
2 sweet potatoes |
1 carrot |
1 onion |
1/2 cup water |
1 tablespoon tahini or 1 tablespoon almond butter, unsalted |
1/4 teaspoon curry powder |
1/4 teaspoon ground cumin |
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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