This spread is an excellent substitute for butter or mayonnaise on bread and sandwiches, and it also makes a fantastic dip. Try it with veggies or bread sticks.

INGREDIENTS

• 1 bulb garlic
• 2 whole yams or sweet potatoes
• 2 medium carrots
• 1 tablespoon olive oil
• ½– ¾ cup water
• 1 tablespoon fresh rosemary, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• Juice of ½ lemon

1. Preheat oven to 400°F.

2. Wrap unpeeled garlic bulb, yams, and carrots separately in aluminum foil, and roast 30–60 minutes until soft. Cool completely.

3. Cut garlic bulb in half and squeeze out soft garlic into a blender.

4. Peel skin off of yams, and add to blender.

5. Cut carrots into 2-inch chunks and add.

6. Turn on blender and puree, adding oil, then water as needed to create a smooth but thick puree. Add rosemary, salt, pepper, and lemon juice to taste.

7. Chill at least 1 hour, or overnight to allow flavors to mingle.

MAKES ABOUT 3 CUPS

• 510 calories
• 14 g fat
• 98 g carbohydrates
• 8 g protein
• 1,350 mg sodium
• 13 g fiber