Roasted Yam and Onion Dip

Ingredients:
  2 tablespoons olive oil
  2             sweet potato
  1             onion, yellow
  6 cloves      garlic
  2 tablespoons tahini
  2 teaspoons   sugar, cane
  1 teaspoon    lemon juice (fresh)
1/2 teaspoon    salt
1/8 teaspoon    black pepper
  1 dash        cayenne pepper
                pine nuts

Instructions:
Place rack in center of oven, preheat to 400 degrees.  Drizzle 1 Tbsp
olive oil onto a large baking pan and spread evenly.  Place sweet
potatoes or yams and onion pieces, cut sides down, onto oiled pan. Wrap
garlic cloves in a piece of foil and add to pan. Roast for 45-50 minutes
until yams are tender and onions are golden brown. Remove from oven to
cool.  When cool enough to handle, scrape potato or yam pulp into a
food processor, discarding the skins.  Slip skins from onions and
garlic and discard. Add onion and garlic to food processor. Add remaining
ingredients, including another 1 Tbsp olive oil and blend until fairly
smooth, but not pureed. Chill or cool to room temp. Garnish with olive oil
and pine nuts.


Description:
This is an unusual, but tasty, dip for gatherings in the cold months of fall and winter.


Notes: