Date: Mon, 11 Sep 95 13:48:00 EDT
From: m-js0217@DOC.CS.NYU.EDU (Julia Stone)
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
1 Tbs. maple syrup
1 Tbs. Tahini
Salt and pepper to taste
Preheat oven to 350 degrees. Bake potatoes 30 to 40
minutes, or until soft.
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 potatoe flesh; place in processor with onions. Blend and
add maple syrup, tahini, salt and pepper; blend again until smooth.
Sample spread, adjusting maple syrup/tahini to taste. Serve warm
or cover and refrigerate. Can be made 1 to 2 days ahead. Makes
about 3 cups.
kwvegan vegan