Sweet Potato Spread Food

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.

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 CASSEROLE

Steps:

• Preheat the oven to 350ºF and butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.
• Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

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.

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.