Not a bread recipe - but a dip from Joan Baez I found in this morning papaer.

Austin City Limits, PBS's eponymous music-performance show that launched the wildly popular annual festival in Austin, is celebrating its 35th year on the air. And in time for the anniversary, a new cookbook called Music in the Kitchen: Favorite Recipes from Austin City Limits Performers has hit shelves.

Compiled by ACL head makeup artist Glenda Pierce Facemire, Music in the Kitchen (University of Texas Press, $34.95) features recipes from performers, from Willie Nelson's tequila-mango salsa to Miranda Lambert's Miranda's mom's almost-famous meatloaf.

Here's a recipe perfect for fall gatherings, Joan Baez's sweet potato dip.

— Stephanie Allmon

Sweet potato dip

Yields 3 cups

3 cups sweet potato (about 1 pound), chopped, peeled

2  1/2 cups onion, chopped

1  1/2 cups carrot, chopped

1 tablespoon olive oil

1/4 cup tahini

1/4 teaspoon salt

1/8 teaspoon pepper

1. Combine first 4 ingredients in a large bowl. Transfer to baking sheet and cook for 1 hour at 350 degrees.

2. Remove from oven. Combine with remaining ingredients in a food processor. Serve with crackers and raw vegetables.

Nutritional analysis per 2-tablespoon serving: 46 calories, 2 grams fat, 6 grams carbohydrates, 1 gram protein, no cholesterol, 30 milligrams sodium, 1 gram dietary fiber, 39 percent of calories from fat.

— "Music in the Kitchen"