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Sweet Potato & Butternut Squash Spread

Servings: 2
Author: Shelly


  • 2 sweet potatoes - or 1 medium butternut squash, or 1 sweet potato and ½ butternut squash.
  • 1 tablespoons harissa - or 1 teaspoon smoked paprika mixed with 1 tablespoon olive oil
  • 3 tablespoons tahini - if the consistency of the tahini butter is solid mix it with some vegetable or olive oil but NOT with water, it would change the consistency into a hard paste, which still be tasty but different
  • 2 tablespoons lemon juice
  • salt
  • Green or red hot chili pepper - seeded and finely chopped (optional)
  • 1 handful parsley leaves - washed and finely chopped
  • 1 handful walnuts or almonds - roughly chopped (optional)


  • Preheat the oven to 400˚F (200˚C). Wash the sweet potatoes carefully and
  • with a fork, pierce their skin 5-6 times. Place on baking sheet lined with foil and bake until tender, about 45 minutes
  • Peel the sweet potato skin and put them in a bowl. Add the harissa, tahini, lemon juice and salt, and mush everything together. Taste and correct seasoning.
  • Serve on a flat or deep plate and garnish with the chili, parsley and walnuts or store in a container in the fridge up to 4 days.