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+ servings
5 from 2 votes

Creamy Sweet Potato & Roasted Red Pepper Spread

Author - Gena Hamshaw
Yields: 6 servings


  • 2 medium sweet potatoes, scrubbed
  • 2 jarred, roasted red bell peppers, roughly chopped
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small clove garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1-2 tablespoons water
  • Freshly ground black pepper, to taste


  • Preheat your oven to 400F and lightly prick the potatoes. Bake for 45-50 minutes, or until fork-tender. Alternately, microwave the potatoes for 4 minutes, flip them, and microwave for another 3-4 minutes, or until completely fork tender. Allow the potatoes to cool until they can be handled. Cut them in half and scoop out the flesh. You should have about 1 cup flesh (roughly 200 grams). Transfer it to the bowl of a food processor fitted with the S blade.
  • Add the roasted peppers, tahini, lemon juice, garlic, salt and coriander to the food processor. Pulse the ingredients to incorporate. Add a tablespoon of water, then process for 2 minutes, or until you have a silky smooth mixture, stopping a few times to scrape the bowl of the processor down. Add an extra tablespoon of water if the mixture is too thick (it should be lighter than hummus and easily spreadable). Add freshly ground pepper to taste and additional salt to taste. Serve with crackers, on toast, or as a sandwich spread.


Spread can be stored in an airtight container in the fridge for up to 4 days.