Creamy Sweet Potato & Roasted Red Pepper Spread
October 7, 2019

Creamy Sweet Potato & Roasted Red Pepper Spread | The Full Helping

Hummus is one of those foods that I could (and usually do) eat every single day without boredom or the craving for something else. Every so often, though, I like to experiment with a different type of dip or spread, and I think this creamy sweet potato roasted red pepper spread is destined to be my go-to of the season.

Creamy Sweet Potato & Roasted Red Pepper Spread | The Full Helping

It’s funny that I’m just posting the spread now, because my inspiration for it dates back years. I first made a variation of this dip belonging to Myra Kornfeld nearly a decade ago, when I got her wonderful cookbook The Healthy Hedonist. In it, she describes a sweet potato and roasted red pepper dip in which tahini “provides the fat necessary for a smooth texture, but the flavor is unobtrusive.” Excited to see so many of my favorite foods in the ingredient list, I made it right away. It didn’t disappoint.

It’s been a while, but I’m happy to have tried my own version of the dip again this past weekend, and it’s as silky smooth and tasty as ever. I’ve used slightly less tahini in my version, which I think allows the pepper, lemon and coriander to shine through. And I’ve made the cooking process a little easier, with a microwave option for the potatoes and by using jarred, roasted red peppers. You can of course use fresh if you prefer, or if you’re roasting a batch for other purposes.

The spread is sweet, light, and bright—a less earthy alternative to hummus or bean dips, and a wonderful way to use up all of the sweet potatoes that are showing up in farmers markets now. Here’s the recipe.

Creamy Sweet Potato & Roasted Red Pepper Spread | The Full Helping

Creamy Sweet Potato & Roasted Red Pepper Spread | The Full Helping

I’ve been using the spread on repeat in the sandwich you see above, which is sprouted grain bread, yellow tomato slices, grilled zucchini slices, and a few tablespoons of caramelized onions (I double the recipe from the chickpea quesadillas in Power Plates and then freeze half, or I make them in the slow cooker, as instructed in this post, but I usually only use a tablespoon of the olive oil or vegan butter). I top all of these layers with some arugula for a peppery kick. It’s really delicious, and so perfect for this time of year. I’ll need to try it in a wrap, too.

Hope you’ll enjoy this easy lunch helper as much as I have so far. I’ll be back later this week with another seasonal recipe—this one a portable breakfast. Wishing you a great Meatless Monday and start to the week!

xo

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    5 Comments
  1. 5 stars
    Delicious! I doubled the amount of coriander, which I ground fresh. Can be eaten with a spoon, on bread, crackers…on anything. I’m enjoying it now on a baked potato! I will be serving it tonight on fresh whole grain-seeded sourdough bread.

  2. sounds delicious …but please help me, before I can make the recepie, please explain how I roast the bell pepper.
    The instruction is missing / or did I miss it :/