Sweet Potato Spread

Sweet Potato Spread created by Lalaloula

Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this.

Ready In:
48mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@KateL
Contributor
@KateL
Contributor
"Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. TTRON
    Since I live in the US and we use the Imperial Standard of measurements Not Metric What is 260 grams of Sweet Potatoes?
  2. COOKGIRl
    This was made into a sandwich filling/Arabic bread and was delicious with spinach leaves and arugula. Luckily, we received a few organic sweet potatoes (orange flesh) in our CSA box and I only made a half portion. Topped with fresh cilantro, I added red onion and the water used to cook the sweet potatoes was the same water used to cook the onion and carrot. Homemade tahini and homemade roasted curry powder. Drained off most of the carrot/onion cooking liquid and used some of the liquid to help blend the mixture. Reviewed for Veg Tag/July.
  3. WI Cheesehead
    Recipenap from V'gn Swap 7-09. I love sweet potatoes and this dish is awesome! I used half an onion and a couple of small spring onions and the almond butter. I put everything in the blender, once cooked, except I tried it before adding the spices. It had a sweet flavor. The spices give it a bit of a kick (but not hot). Mine was not dry at all! Almost too thin. Next time, I might use a bit bigger potatoes or drain the veggies. My Bosch blender worked fine. I could eat this just as a side dish alone. Thanks for a keeper. UPDATE: This made it into my Top Fav's of 2009 cookbook. Original Review 07-16-09.
  4. Bellinda
    This was a very different but great dip. It is easy and so healthy. All those flavors really go together. We ate it with pita chips. Made for Veg*nSwap.
  5. Lalaloula
    Sweet Potato Spread Created by Lalaloula
Advertisement

Find More Recipes