Sweet-Potato Dip

One of my favorite things that I made for the wine-tasting on Saturday was a variation on the Maple Potato Spread from the PCRM recipe database. I made quite a few variations to the recipe though, so I'ma repost it here...

(Makes about 2 cups)

INGREDIENTS:

• 1 large sweet potato, peeled and quartered


• 1 small onion, sliced


• 1 tablespoon tahini


• 1 T+ vegan brown sugar


• 2 dried figs, finely chopped (the recipe calls for 3, so you may wanna use this instead, I just accidentally got the wrong amount)


• Soy milk

DIRECTIONS:
Steam sweet potato until soft. Toss the onion into a pot and caramelize it (cook it in a bit of oil until it's soft and starting to brown, toss in about 1 t. of vegan sugar and mix around, continue to cook until it is a rich caramel color and then remove from heat). Place all your ingredients into a blender and blend until mixture is thick and smooth. Very gradually add soy milk until the thickness is to your liking. The amount of brown sugar you use may vary as well--more if you want it sweet sweet and less if the sweet potato's doing all the work for ya. Let cool before serving (tastes best after having sat in the fridge overnight and eaten cold). Serve with original (non-honey-ed) Nabisco graham crackers.