Spicy Sweet Potato Spread

Makes about 2 cups

1 lb. sweet potatoes

1 T. olive oil

1 T. tahini or creamy peanut butter

1 t. cumin seed, toasted and crushed

1 t. brown sugar, packed

1 t. salt

1/4 t. cayenne pepper

1/8 t. pepper

juice of one lemon

orange zest to taste

1 t. crumbled feta cheese

1 t. pistachios, toasted and chopped

pita wedges or bagel chips

Bake sweet potatoes at 350 degrees for 40 minutes, or until tender; cool. Peel and coarsely chop sweet potatoes; combine with next 9 ingredients in a food processor. Blend until smooth and creamy. Spoon into a serving bowl; sprinkle with cheese and pistachios. Serve with pita wedges or bagel chips.

Sweet potato fries are deliciously different! Slice sweet potatoes into strips or wedges, toss with olive oil and place on a baking sheet. Bake at 400 degrees for 20 to 30 minutes, until tender, turning once. Sprinkle with a little cinnamon-sugar, if you like.