Sweet Potato - Red Pepper Spread
makes 2 cups

3/4 lb sweet potatoes, peeled and cut into 1/2-inch-thick rounds (2 cups)
1/4 cup tahini, preferably roasted
3/4 tsp salt
1 garlic clove, minced
1 tbsp fresh lemon juice
Freshly ground black pepper to taste
1/2 cup bottled roasted red bell peppers or 1 fresh red bell pepper roasted; cut into small dice
1/4 cup minced fresh chives

Steam the sweet potatoes until tender, either in a steamer or in the microwave. Then smash the potatoes and tahini together in a bowl with the tines of a fork. In a food processor or mini chopper, pulse together the salt, garlic, lemon juice, black pepper, red bell pepper, and chives. Add the pepper mixture to the sweet potates and stir until creamy.

Or if unlike me you have a big food processor just throw it all in and process away.

-adapted from the Healthy Hedonist, Myra Kornfeld