Recipe by: Penn State Nutritional Sciences
Ingredients:
- 1 large sweet potato (about 11⁄2 pounds), peeled, cut into large pieces (about 3 cups)
- 2 garlic cloves, smashed
- Olive oil (for drizzling)
- 3 Tbsp pure tahini or tahini butter
- 1 1⁄2 tsp kosher salt, plus more
- 1 lime, halved
- 1 c water
Directions:
- Place a rack in upper third of oven and preheat to 375°F.
- Scatter sweet potato pieces and garlic across a parchment-lined baking sheet, generously drizzle with oil and toss to coat.
- Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
- Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini, salt and squeeze in juice from lime; pulse to incorporate.
- With motor running, gradually add 1 cup water.
- Mixture should be the consistency of hummus; add a little more water if needed.
- Taste and season with more salt as needed.