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Sweet Potato Spread (pareve)

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 tablespoon tahini
3/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground cumin

Heat oven to 400. 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, bagles, challah or pita wedges. Makes about 4 cups.