Sweet potatoes are one of nature’s many rock stars. Their orange hue is a dead giveaway for their high beta-carotene levels. A potent antioxidant that is converted in the body to vitamin A, which boosts immune system functioning to help stifle impending winter sniffles. These bright spuds also harbor potassium, fiber, and vitamin B6. Now is the best time to get your sweet potato fix when they are abundantly available locally at rock-bottom prices.
Sliced and roasted with a bit of salt, pepper and rosemary is always a delicious way to enjoy sweet potatoes but if you’re looking for a new way to use them up try spreading this hummus on crackers or toasted pitas.
Sweet Potato Hummus
1 large or 2 medium sweet potatoes
¼ cup tahini
2 tablespoons oil
2 cloves garlic, chopped
½ teaspoon cumin powder
Salt and pepper to taste
1/8 teaspoon paprika
Juice from ½ lemon
1 teaspoon orange zest
1 tablespoon brown sugar
In a microwave or steamer, cook sweet potato until very tender. (I usually leave the skin on for added nutrition). Place all the ingredients in a blender or food processor and mix until creamy. You may have to stop halfway to whip down sides.
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