Contributed by Stacey Lalonde (Recipe slightly modified from Cooking Vegetarian, by Vesanto Melina, R.D. and Joseph Forest)

This fat-free spread is packed with beta-carotene, also known as Vitamin A. Can be served with crackers or assorted breads such as pumpernickel, rye, wheat, or sourdough.

Thank you to Stacey Lalonde for sending in this recipe! For information about Stacey's Vegetarian and Vegan Cooking Classes, please click on the "What's New" button at the top of your screen!

Ingredients

3 small yams (unpeeled)
1 head garlic (unpeeled)
1 tsp oregano
1/2 tsp sea salt
1 1/2 tsp lemon juice
1 tsp nutritional yeast
Freshly ground pepper
2 Tbsp chopped fresh parsley

Instructions

Roast yams and garlic in 275 F oven until soft, about 45 min. Set aside until cool enough to handle. Squeeze out garlic with thumb and index finger and peel yams, then transfer to bowl of food processor. Add lemon juice, nutritional yeast, oregano, salt and pepper; puree until smooth. Add parsley and puree for 5 seconds.

Makes about 1-1/3 cups.

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