Roasted Yam and Onion Dip

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

1. Preheat oven to 400°. Place rack in center of oven.
2. 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.
3. 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

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