| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
999 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet potatoes, peeled & |
|
|
Cut into 1 inch chunks |
| 1/4 |
c |
Apple juice |
| 1 |
tb |
Fresh lemon juice |
| 1 |
c |
Dried cranberries or raisins |
| 1 |
tb |
Tahini or sesame butter |
| 1 |
pn |
Sea salt |
|
5 |
minutes. |
INSTRUCTIONS
In a 1 quart casserole dish combine the sweet potatoes, apple juice, lemon
juice and cranberries. Cover and microwave on full power until the sweet
potatoes are tender, about 6 minutes. Let them cool, uncovered, for about
Combine the sweet potato mixture (liquids too) tahini and salt in a
processor or blender and whiz until smooth. Serve warm or chilled on
whole-wheat raisin toast or bran muffins. Stores covered and refrigerated
for up to a week; makes 1 1/2 cups.
Assorted recipes from the Detroit News, entered by Diane Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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