This spread has a dose of fiber and heart-healthy fat, plus beta-carotene.

Ingredients

　　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.

Nutrition Per Serving

　　1.1 g fat (0.4 g saturated fat)

　　12.1 g carbohydrates

　　1.3 g protein

　　2 g fiber

　　#### Nutritional analysis provided by Self