This fall-ready recipe comes from Jenny Rosenstrach's new book The Weekday Vegetarians Get Simple. "There was a restaurant called Josie's on the Upper West Side of Manhattan in the 1990s that my friends and I patronized often. The prices were reasonable and you could almost always get a reservation for a large group. But the big draw, at least for me, was that they served a free curried sweet potato dip along with the free bread basket. It was so good that we often joked we didn't even need to order the rest of the dinner. A warm piece of bread with the spiced spread was a meal in itself. And even though Josie's closed in 2015, the spirit of the spread lives on in this toast. I make this often for company when the rest of the menu is rich and meaty, and also on a weeknight, when dinner calls for something easy but still substantial."

INGREDIENTS 
1½ pounds sweet potatoes (about 2 medium)
3 tbsp warm water  
2 tbsp plus 1 tsp Seed + Mill Organic Tahini
1 tbsp fresh lemon juice 
1 tsp Madras curry powder (or not-spicy curry powder + ¼ tsp cayenne added to it) 
¼ tsp ground cumin 
Kosher salt and freshly ground black pepper, to taste 
4 slices bread (any kind: seeded, white, pumpernickel), cut about ½ inch thick, or to desired thickness 
2 tbsp unsalted butter
⅓ c crushed toasted pecans 
Baby arugula, pea shoots, or sprouts, for serving 

1. Preheat the oven to 425 °F.

2. Prick the sweet potatoes all over with a fork, place on a foil-lined sheet pan, and bake until their skin feels loose and shriveled, about 1 hour. Remove from the oven and set aside to cool. 

3. Scoop the flesh from the sweet potatoes into a food processor. Add the warm water, tahini, lemon juice, curry powder, cumin, and salt and pepper and blend, adding extra water a tablespoon at a time, until the puree reaches a spreadable consistency, about the thickness of guacamole. 

4. Toast the bread slices and spread the lightly with butter. Spread the sweet potato mixture on top of each piece of toast, then top with the pecans and greens, and a few grinds of black pepper.