Sweet Potato Diversion
Difficulty Level: 
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Prep Time: 
15minutes
Cook Time: 
30minutes
Sweet Potato Diversion
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
30minutes
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Ingredients
3 large sweet potatoes (approx. 2 lb/1 kg)
 
2 medium carrots
 
1 small onion
 
2 tbsp olive oil
 
1/4 cup tahini (sesame seed paste)
 
2 tbsp lemon juice (fresh)
 
1 tsp lemon zest (finely grated)
 
1 clove garlic (minced)
 
1-1/2 tsp Windsor® Half Salt™ or Windsor® Salt Free
 
1 tsp ground cumin (optional)
 
1 tsp toasted sesame seeds (for garnish)
 
fresh parsley (chopped)
 

 

Preparation
  1. Peel and chop sweet potatoes, carrots, and onion. Place in shallow roasting pan; toss with olive oil.
  2. Roast uncovered at 400°F (200°C) for 30 minutes, or until vegetables are fork-tender. Stir once halfway. Cool slightly.
  3. Transfer vegetables to food processor; add tahini, lemon juice and zest, garlic, salt, and cumin.
  4. Process until smooth, adding just enough water to thin down to a dip consistency.
  5. Transfer to serving dish.
  6. Garnish with sesame seeds and parsley.
  7. Serve at room temperature, or chilled, with assorted crudités or whole wheat pita bread.

Servings: Makes approx. 2-1/2 cups (625 mL)

Ingredients
3 large sweet potatoes (approx. 2 lb/1 kg)
 
2 medium carrots
 
1 small onion
 
2 tbsp olive oil
 
1/4 cup tahini (sesame seed paste)
 
2 tbsp lemon juice (fresh)
 
1 tsp lemon zest (finely grated)
 
1 clove garlic (minced)
 
1-1/2 tsp Windsor® Half Salt™ or Windsor® Salt Free
 
1 tsp ground cumin (optional)
 
1 tsp toasted sesame seeds (for garnish)
 
fresh parsley (chopped)
 

 

Preparation
  1. Peel and chop sweet potatoes, carrots, and onion. Place in shallow roasting pan; toss with olive oil.
  2. Roast uncovered at 400°F (200°C) for 30 minutes, or until vegetables are fork-tender. Stir once halfway. Cool slightly.
  3. Transfer vegetables to food processor; add tahini, lemon juice and zest, garlic, salt, and cumin.
  4. Process until smooth, adding just enough water to thin down to a dip consistency.
  5. Transfer to serving dish.
  6. Garnish with sesame seeds and parsley.
  7. Serve at room temperature, or chilled, with assorted crudités or whole wheat pita bread.

Servings: Makes approx. 2-1/2 cups (625 mL)