Makes about 2 cups / A rich melding of yams, onions, and garlic make a perfect all-season dip for vegetable crudités or whole-grain crackers.
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
2 teaspoons natural cane sugar or agave nectar
1 teaspoon fresh lemon juice
½ teaspoon salt
⅛ teaspoon black pepper
Dash of cayenne pepper
Olive oil and toasted pine nuts, for garnish
- Preheat oven to 400°. Place rack in center of oven.
- Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of foil and add to pan. Roast for 45-50 minutes, until yam is tender and onions are golden brown. Remove from oven to cool.
- When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.
PER SERVING (¼ cup): 94 cal, 48% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 11g carb, 2g fiber, 167mg sodium