Date: Wed, 4 Oct 1995 09:21:13 -0400 (EDT)
From: Judith Thomas (jethomas@mailbox.syr.edu)
Adapted from the October _Vegetarian Times_
Sweet Potato Spread
"This easy recipe serves as an appetizer with crackers or pita chips.
At the dinner table, it substitutes for butter as a bread spread."
2 medium sweet potatoes
1 medium onion, minced
Water or broth for sauteeing
1 Tbs. maple syrup
Pureed chickpeas* (I pureed about 1 cup and added it by tablespoons to the
spread to get a consistency I liked. Used the leftover c/p in spaghetti
sauce)
Salt and pepper to taste
*I pureed the chickpeas in the food processor. I put them in with no
liquid and pulsed, then added the cooking water a tiny bit at a time to
get a thick paste.
Preheat oven to 350 degrees. Bake potatoes 30 to 40
minutes, or until soft. (I microwaved mine)
While potatoes bake, heat water or veggie broth in a saucepan
over medium heat. Saute onion 15 to 20 minutes or until golden
brown. Place cooked onions in food processor; blend a few
seconds.
Scoop out potato flesh; place in processor with onions. Blend and
add maple syrup, pureed chickpeas, salt and pepper; blend again until smooth.
Sample spread, adjusting maple syrup/chickpeas for taste and consistency.
Serve warm or cover and refrigerate. Can be made 1 to 2 days ahead. Makes
about 3 cups.
kwvegan vegan