Sweet potatoes, being so colorful, nutritious, and delicious, are a great option for any course in a meal. You can have twice baked potatoes with chevre and bacon, or scalloped potatoes with apples and sweet onions, or a sweet potato mousse with praline caramel sauce… Not today, for you need something quick and yummy! I created this recipe when teaching a high fiber health and wellness class. You can use leftover cooked sweet potatoes or cook some up especially for this tasty appetizer. Also, great for kids’ lunches!
YIELD: Approximately 12 three-tablespoon sized servings
Ingredients
2 medium sweet potatoes – about 1 lb, baked in their jackets OR 2 cups cooked and smushed 4 tsp lemon juice
1⁄2-3/4 tsp onion powder
2 TBLSP Tahini*
1⁄4 tsp sea salt or to taste
1⁄4 tsp ground black pepper
Optional: Celery, Red, Green, Yellow Bell Peppers
Preparation
Using left over whole roasted sweet potatoes, skin and mash with a fork. Stir in the remaining ingredients. Delicious served with raw celery or bell peppers. Also, delicious with bread sticks and all forms of gluten-free crackers.
Food Fairy Note
If you need to roast some sweet potatoes, simply wash them and place them on a pan or piece of foil in a 400° oven for 40-60 minutes, depending on the size. They should feel soft and squishy when gently squeezed or a sharp knife should easily pierce all the way through.
*Ground sesame seed paste-may be found in the ethnic foods section (often with Jewish or Middle Eastern Foods) of your grocery store or near the nut butters.
