Skinny Dipping

3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
2 medium carrots, peeled and finely chopped
1 small yellow onion, finely chopped
2 tablespoons tahini (ground sesame seeds)
3/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground cumin

1. Preheat oven to 400F. Place the sweet potatoes in a shallow roasting pan and cover with foil. Roast 15 minutes. Uncover and continue roasting until soft, about another 30 minutes.

2. While potatoes are roasting, combine the carrots, onion, and 1/2 cup water in a medium nonstick skillet. Bring to a boil; reduce heat and simmer covered 5 minutes. Uncover and cook until water evaporates and vegetables are tender, about 3 minutes.

3. In a food processor, combine the sweet potatoes, tahini, salt, curry powder, and cumin. Process until smooth. Gradually add enough remaining water to make a spreadable puree. Add carrot mixture and pulse until blended. Serve at room temperature or chilled. Makes 3 cups.

Recipe by Laren and Ann Purcell.

2 (14 2/3-ounce) cans whole artichoke hearts
1/2 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 cup pitted green olives, finely chopped
Freshly ground pepper
1/4 cup finely chopped fresh parsley

1. Drain artichoke hearts and rinse in cool water. Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic. Puree until smooth, 2 to 3 minutes. Transfer to a bowl and stir in green olives. Season with pepper to taste. Chill at least 2 hours. Before serving, stir in the chopped parsley. Makes 3 cups.

Recipe by Lauren and Ann Purcell.