Yield: 999 Servings
Measure | Ingredient |
---|---|
1 pounds | Sweet potatoes, peeled & |
\N \N | Cut into 1 inch chunks |
¼ cup | Apple juice |
1 tablespoon | Fresh lemon juice |
1 cup | Dried cranberries or raisins |
1 tablespoon | Tahini or sesame butter |
1 pinch | Sea salt |
\N 5 | minutes. |
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 1½ cups.
Assorted recipes from the Detroit News, entered by Diane Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini