Roasted Yam and Onion Dip

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

Prep Time

90 minutes

Cook Time

30 minutes


2 Servings


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


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.