Sweet Potato Hummus
1 large or 2 medium sweet potatoes
1/3 cup tahini paste or other nut butter
Juice from 1 lemon
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper

Roast the sweet potatoes for 1 hour at 400 degrees on a parchment paper. Let cool and scoop out the flesh from the skins. In a food processor or blender combine the cooked sweet potato with the remaining ingredients and blend until smooth. You could probably also use an immersion blender in a narrow jar (it might not get as smooth, but it will taste great.)

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