- Vegetable-oil cooking spray
- 3 large sweet potatoes (about 2 lb), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and finely chopped
- 1 small yellow onion, chopped
- 2 tbsp tahini
- 3/4 tsp salt
- 1/4 tsp curry powder
- 1/4 tsp ground cumin
- Heat oven to 400°F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes. In a food processor, process potatoes with remaining ingredients until smooth. Add just enough water to make a spreadable paste, about 1 cup. Add carrot mixture; pulse until blended. Serve at room temperature or chilled, with whole-wheat pita wedges.