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Sweet Potato Spread
Sweet Potato Spread Eileen Goltz | Pareve
1 hour, 10 minutes 25 minutes
45 minutes
About 4 cups

  • Vegetable-oil cooking spray
  • 3 large sweet potatoes (about 2 lbs.)
  • 2 medium carrots
  • 1 small yellow onion
  • 2 Tablespoons tahini
  • ¾ teaspoon salt
  • ¼ teaspoon curry powder
  • ¼ teaspoon ground cumin

  1. Heat oven to 400°F.
  2. Peel and cut sweet potatoes into 1-inch cubes; peel and finely-chop carrot and onion.
  3. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes.
  4. 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.
  5. 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.
  6. Serve at room temperature or chilled, with, bagels, challah, or pita wedges.