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sweet-potato-spread-2 recipe

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 
 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
 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