Tahini, a smooth sesame seed butter, adds richness and mild flavor to this sweet, savory spread.
Depending on the mood of your local grocer, you'll find the tahini near the peanut butter, in the health food section, or in the international foods aisle. Oh my! No matter where you find it, it keeps in your fridge for many months, so you don't have to search again for a long time. (I make really weird rationalizations for food!)
📖 Full Recipe
Toasts With Sweet Potato Spread
Ingredients
- 1 sweet potato (peeled and diced)
- 1 carrot (diced)
- ¼ cup onion (chopped)
- ½ tablespoon olive oil
- 1 tablespoon tahini
- ¾ teaspoon kosher salt
- ⅛ teaspoon curry powder
- ¼ teaspoon ground cumin
- 4 slices nut and seed bread (toasted)
- Cucumber slices
- chives
Instructions
- Heat oven to 375º F. Toss sweet potato, carrot, onion and olive oil. Bake in covered roasting pan until soft, 40 min.
- Puree vegetables in food processor with tahini, salt, curry powder and cumin.
- Top 4 slices toasted bread with sweet potato spread, cucumber slices and snipped chives. Refrigerate spread up to a week.
Notes
Nutrition Per Serving
Breakfast & Brunch Recipes
Tara Teaspoon
I'm Tara, a recipe developer and food stylist with nearly 30 years in food publishing, including the test kitchens of Martha Stewart and Ladies' Home Journal. My recipes and styling have appeared in magazines, cookbooks, television and advertising, and I'm the author of two cookbooks, Delicious Gatherings and Live Life Deliciously. Every recipe here is tested and reliable. Have a question? Leave a comment and I'll answer it, or get new recipes by email.
Marie says
I've recently switched to a plant based diet and this sweet potato spread is perfect! It's full of flavor and healthy fats that leave me feeling satisfied. This is one of my new go to recipes.
Tara says
Good for you for switching your diet. This is a great meal or snack for a plant-based diet!
Mary Bench says
Looks divine!