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3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
2 medium carrots, peeled and finely chopped
1 small yellow onion, finely chopped
2 tablespoons tahini*
3/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground cumin
*Tahini is ground sesame seeds. In the supermarket, look for it near the soy sauce and sesame oil. |
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Preheat oven to 400°F.
Place the sweet potatoes in a shallow roasting pan and cover with foil. Roast for 15 minutes. Uncover and continue roasting until soft, about another 30 minutes.
While potatoes are roasting, combine the carrots and onion with 1/2 cup water in a medium nonstick skillet. Bring to a boil; reduce the heat, cover and simmer for 5 minutes. Uncover and cook until water evaporates and vegetables are tender, about 3 minutes.
In a food processor, combine the sweet potatoes, tahini, salt, curry powder, and cumin. Process until smooth. If necessary, add water to make a spreadable puree. Add carrot-onion mixture and pulse until blended.
Serve at room temperature or chilled, with wedges of focaccia.
Makes 3 cups of spread.
Make-Ahead Factor
The dip can be made 4 days ahead and kept covered and refrigerated, or made up to 2 weeks ahead and frozen.
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