I haven’t yet tried this one, but it seems like an interesting new way to enjoy those yummy sweet potatoes!  The recipe description says it has a healthy dose of fiber and heart-health fat, in addition to a lot of beta carotene.
Vegetable oil
2 Tbsp. tahini
3 lg. sweet potatoes (about 2 lbs.), peeled and cut into 1-inch cubes
3/4 tsp. salt
1/4 tsp. curry powder
2 med. carrots, peeled and finely chopped
1/4 tsp. ground cumin
1 leek, chopped
Heat oven to 400°F. Oil a shallow roasting pan; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 min. Meanwhile, bring carrots,  leek and 1/2 cup water to a boil in a skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes. In a food processor, process potatoes with remaining ingredients until smooth. Add just enough water to make a spreadable paste, about 1 cup. Add carrot mixture; pulse until blended. Serve at room temperature or chilled.
Makes about 4 cups
from SELF November 2005