sweet [potato] dip.

super snacks for the super bowl!

I've posted this delicious dip in perfect timing.  there are several reasons:

#1.) serve it up with a big platter of veggies and/or pita chips and impress your fellow football fans

the super bowl was smart to host the big event on a sunday.  this is a wonderful recipe to make at the beginning of the week, which will help you with your subsequent lunch packing:

#2.) throw it in a container to dip your veggies into

#3.) spread it on your bread to sass up your favorite sandwiches

the goodies:
- 2 medium sweet potatoes
- 1 carrot
- 1 onion
- 1/4 c. water
- 1 tbsp. tahini (or almond butter)
- 1/4 tsp. cumin
- 1/4 tsp. curry powder

the fun part:
#1.) wash and cube the sweet potatoes into pieces a little larger than bite size.  put them in a pot, cover with water and bring to a boil.  reduce heat to medium, and cook until tender - about 15-20 minutes.
#2.) meanwhile, peel and cut the carrots and onions into smaller pieces and put in a separate sauce pan with about 1/4 cup of water.  simmer until soft - about 8 minutes.
#3.) when potatoes are ready, drain the water and puree them along with the tahini, cumin and curry powder.  this can be done in a food processor, blender, or immersion blender.  add the carrot-onion mixture and puree until smooth.

what your body will like:
#1.) calories: 2 tbsp only puts you back 21 calories.  think of what a nice alternative this is to other dipping sauces and spreads!  an equal amount of ranch dressing is nearly 150 calories.  this adds up.  yikes!
#2.) beta-carotene: beta-carotene = vitamin A.  vitamin A = healthy eyes.  vitamin A = healthy immune system.  yippee!