1 extra-large sweet potatoes/yams
2 whole roasted red peppers
¼ cup Tahini
¼ cup olive oil
Juice from ½ lemon
Paprika, chili powder, salt and pepper
1. Preheat oven to 425°F. Wash, peel and cube sweet potato. Season sweet potato cubes with paprika, chili powder, salt and pepper to taste. Roast until soft, about 30 minutes.
2. Allow sweet potatoes to cool for 10 minutes. Once cooled, add to a food processor or strong blender sweet potatoes, red peppers, tahini, olive oil, lemon juice and additional seasonings to taste. Puree until smooth. Tip: Add small amounts of water to thin out hummus, if necessary.
3. Serve with fruit and veggie slices or spread on a sandwich. Store leftovers in fridge for up to four days.