Sweet Potato Spread

  • Yield: 3 cups
  • Prep: 20 mins
  • Cook: 55 mins


3large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
2medium carrots, peeled and finely chopped
1small yellow onion, finely chopped
2tablespoons tahini (ground sesame seeds)
3/4teaspoon salt
1/4teaspoon curry powder
1/4teaspoon ground cumin


  1. Preheat oven to 400F. Place the sweet potatoes in a shallow roasting pan and cover with foil. Roast 15 minutes. Uncover and continue roasting until soft, about another 30 minutes.
  2. While potatoes are roasting, combine the carrots, onion, and 1/2 cup water in a medium nonstick skillet. Bring to a boil; reduce heat and  simmer covered 5 minutes. Uncover and cook until water evaporates and vegetables are tender, about 3 minutes.
  3. In a food processor, combine the sweet potatoes, tahini, salt, curry powder, and cumin. Process until smooth. Gradually add enough remaining water to make a spreadable puree. Add carrot mixture and pulse until blended. Serve at room temperature or chilled.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0.65
  • Fat 3g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 340mg
  • Potassium 540mg
  • Carbohydrate 23g
  • Fiber 4g
  • Sugars 7g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 410%
  • Vitamin C 35%
  • Calcium 6%
  • Iron 6%