Sweet Potato Spread Recipes

SWEET POTATO BUTTER SPREAD

Steps:

• Wash the sweet potato then steam for 20 to 30 minutes until tender,
• Cool & peel the potato, then puree it in a food processor (I usually just mash it with a hand-held potato masher!).
• Add the butter & process until smooth, then add the nutmeg & process until well-mixed.

SWEET POTATO SPREAD

Steps:

• COOK POTATOES:.
• In a saucepan, cover potatoes with water and bring to a boil.
• Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
• Remove from saucepan. When cool, remove skin.
• PREPARE SAUCE:.
• While potatoes are cooking, peel carrot and onion, and chop into small pieces.
• Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
• Simmer carrots and onions until soft, about 8 minutes.
• COMBINE IN FOOD PROCESSOR:.
• Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
• Add carrot-onion mixture and puree until smooth.

SPICY SWEET POTATO SPREAD

Steps:

• 1. Cook the potatoes in the microwave on high power until soft, 10 to 12 minutes. Holding potatoes in an oven mitt, peel (or peel when cool enough to handle).
• 2. Process the potatoes, garlic, pepper sauce, salt, cayenne, and lime juice in the workbowl of the food processor fitted with the metal blade until puréed. With the machine running, gradually add oil through the feeder tube. Continue to process, adding broth through the feeder tube until the mixture is light and silky. Transfer to a serving bowl.

GRILLED SWEET POTATOES WITH GORGONZOLA SPREAD

Steps:

• Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high just until tender, turning once, 6-8 minutes., Meanwhile, in a small bowl, combine cheese, mayonnaise and lemon juice. Refrigerate until serving., Slice potatoes into 1/2-in.-thick rounds; brush both sides with oil. Sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on each side until browned, 4-5 minutes. Serve with spread. If desired, sprinkle with chives.

SWEET POTATO SPREAD

Steps:

• Heat oven to 400°F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick 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, with whole-wheat pita wedges.

SWEET POTATO AND AVOCADO SANDWICH WITH POPPY SEED SPREAD

Steps:

• Cook sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices. Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.