Ingredients:

1 sweet potato

1 big spoonful of tahini

1 tbsp. olive oil

1 tbsp. agave

Dash of onion powder

Dash of garlic powder

Juice of half a lemon

Salt/Pepper

Directions:

1. Peel and cook the sweet potato (I cut mine into little pieces and cooked it on the stove)

2. Throw it into a high-powered blender (or food processor) with the rest of the ingredients and blend until creamy.

3. Serve right away or store in the fridge, covered, for up to a week.