Carrot And Sweet Potato Spread

• Vegetable-oil:cooking spray
• 3 large sweet:potatoes (about 2 lb), peeled and cut into 1-inch cubes
• 2 medium carrots,:peeled and finely chopped
• 1 small:yellow onion, chopped
• 2 tablespoon:tahini
• 3/4 teaspoon:salt
• 1/4 teaspoon:curry powder
• 1/4 teaspoon:ground cumin

Preparation

1. Heat oven to 400. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes.
2. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet.
3. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes.
4. In a food processor, process potatoes with remaining ingredients until smooth. Add just enough water to make a spreadable paste, about 1 cup.
5. Add carrot mixture; pulse until blended.
6. Serve at room temperature or chilled, with, bagles, challah or pita wedges. Makes about 4 cups.