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Sweet Potato-Pecan "Hummus"

Brittany Carlson

sweet potato %22hummus%22.jpg

I made this dip at my last cooking class and it was a big winner. I had to share it with you! This dip is perfect for anyone trying to avoid legumes or is on a Paleo diet (it doesn't contain any beans). I pair it dip with celery and gluten free crackers or spread it on gluten free bread. 

Here are a few reasons to eat sweet potato--
1. It is also low on the glycemic index, which basically means the sugars from the vegetable are slowly released into your blood stream. 
2. Sweet potato is also a heart healthy food-- it is high in B6, which is helpful for lowering homocysteine, reducing the hardening of blood vessels. 
3. Sweet potatoes are high in potassium which reduces muscle cramping and lowers blood pressure.


  • 1 large sweet potato without skin 
  • 5 tablespoons avocado oil, 1 for cooking onions and the remainder for the blender
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 1 lemon, squeezed 
  • 1 cup of pecans, soaked in water for two hours ahead of time and drained
  • 1/2 teaspoon cinnnamon 
  • 1 teaspoons ground coriander
  • 1 teaspoon ground cumin


  1. Roast sweet potato in the oven for 20 minutes at 450. Let cool and remove skin. 
  2. While the potato is roasting, soak pecans in boiling water for 10-15 minutes. 
  3. Meanwhile, sauté chopped shallot and garlic in a pan with 1 tbsp of avocado oil until well cooked. 
  4. Drain the pecans and rinse them with fresh water. 
  5. Add 4 tablespoons of avocado oil, cooked garlic and shallot, sweet potato, pecans, lemon juice and spices to a Vitamix. Puree until smooth. Transfer to a bowl and enjoy!