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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spread has a dose of fiber and heart-healthy fat, plus beta-carotene. Ingredients:
vegetable-oil cooking spray |
3 large sweet potatoes (about 2 lb), peeled and cut into 1-inch cubes |
2 medium carrots, peeled and finely chopped |
1 small yellow onion, chopped |
2 tbsp tahini |
3/4 tsp salt |
1/4 tsp curry powder |
1/4 tsp ground cumin |
Directions:
1. Heat oven to 400°F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes. In a food processor, process potatoes with remaining ingredients until smooth. Add just enough water to make a spreadable paste, about 1 cup. Add carrot mixture; pulse until blended. Serve at room temperature or chilled, with whole-wheat pita wedges.
2. Nutritional analysis per 1/4 cup 60 calories, 1.1 g fat (0.4 g saturated fat), 12.1 g carbohydrates, 1.3 g protein, 2 g fiber Nutritional analysis provided by Self
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