Instructions: In a 1 quart casserole dish combine the sweet potatoes, apple juice, lemon juice and cranberries. Cover and microwave on full power until the sweet potatoes are tender, about 6 minutes. Let them cool, uncovered, for about 5 minutes.

Combine the sweet potato mixture (liquids too) tahini and salt in a processor or blender and whiz until smooth. Serve warm or chilled on whole-wheat raisin toast or bran muffins. Stores covered and refrigerated for up to a week; makes 1 1/2 cups.

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