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Sweet Potato, Carrot And Onion Dipping Sauce This was the first bread dipping sauce I ever served at Josie's. Our customers can't get enough of this stuff. In fact, they often tell up to take it away from the table so they can still have room for their dinner. Serve with your favorite bread, tortilla or crackers as a snack. This sauce is also great as a spread on your favorite wrap sandwich. Makes 2 1/2 Cups. |
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Ingredients: 1 pound sweet potatoes, scrubbed 1 tablespoon tahini (sesame paste) 1 medium carrot, peeled and thinly sliced 1/2 teaspoon sea salt 1/2 teaspoon curry powder 1/2 medium onion, peeled and thinly sliced 1/4 teaspoon ground cumin | |
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Instructions: 1. Preheat the oven to 400°F. Wrap the sweet potatoes in foil and roast for 50 minutes or until cooked through. Uncover and let sit for 10 minutes. Remove the skin and chop the potatoes into medium-size pieces. 2. In a small saucepan, bring 1 cup of water to a boil. Add the carrot and onion, return to a boil, reduce the heat and simmer for 10 minutes. Do not drain; set aside. 3. In a food processor, combine the sweet potato, the carrot-onion mixture with the cooking liquid, and the remaining ingredients. Puree until smooth. Refrigerate, covered, until ready to serve or for up to 3 days. |
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