Prepared in 40 minutes or less.
2 lbs (3 large) sweet potatoes, peeled and diced into 1-inch cubes
2 medium carrots, peeled and chopped
1 onion, chopped
½ cup chicken or vegetable stock
2 Tbs tahini, ground sesame seed paste found in markets near sesame oil
¼ tsp curry powder
¼ tsp cumin
¾ tsp salt
Extra-virgin olive oil
Preheat oven to 400°F.
Place sweet potatoes in a roasting pan, cover with foil and roast for 15 minutes. Remove foil and continue roasting potatoes until fork-tender, approximately 25–30 miutes. Remove and set aside.
Combine in a skillet, the carrots, onion and a ½ cup of chicken or vegetable stock. Bring to a boil before reducing heat to simmer. Cover and cook for 5 minutes. Uncover and continue to cook until liquid evaporates and vegetables are tender, approximately 3 minutes. Set aside.
Combine in a food processor, roasted sweet potatoes, tahini, salt, curry powder and cumin. Purée until smooth.
Slowly add a little water or olive oil to puréed mixture to make it spreadable.
Add cooked carrot mixture to purée and pulse until blended. Serve at room temperature with focaccia and celery sticks.