Sweet Potato Spread

Sweet Potato Spread
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:
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.



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 and recipe provided by Self