Whipped Sweet Potato Spread

Why it’s awesome:

• You’re making your own spread! You know what is going in it!
• Sweet potatoes are both delicious and very good for you! (We like them and you seem to as well)
• Sweet potatoes are high in vitamin B6, C, D, iron, magnesium and many other ingredients you wouldn’t find in ordinary potatoes.

How to eat it:

Put this spread on anything you think it will complement well.

What you need:

• 12 large cloves garlic
• 1 medium sweet potato, peeled and cut into 1/2-inch pieces
• 1 cup chopped onion
• 1/4 cup low-sodium vegetable broth
• 1/4 cup unsweetened soymilk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 3 tablespoons minced fresh parsley leaves
• 3 tablespoons minced fresh basil leaves
• 2 tablespoons minced fresh chives

How to make it:

• Preheat the oven to 375°F.
• Place garlic in a small baking pan and cover with foil.
• Roast about 40 minutes or until cloves are soft.
• Cool slightly, then cut open cloves and squeeze out roasted garlic (you should have about 1 tablespoon).

• Bring a large pot of water to a boil.
• Add sweet potato and cook 6 to 8 minutes or until fork-tender.
• Drain and set aside.

• Heat a large skillet over medium heat.
• Add onion and cook about 5 minutes or until beginning to brown and stick to the pan.
• Stir in broth and continue to cook 3 minutes or until very tender, stirring occasionally.

• In bowl of a food processor, purée roasted garlic, cooked sweet potatoes, cooked onion, soymilk, cinnamon, cumin and turmeric until smooth.
• Transfer to a medium bowl and fold in basil, parsley and chives.

Substitutes to try:

• The soy milk is used to keep this recipe vegan but it can be used with whichever type of milk you prefer!

Tip: Don’t like it the first time? Add things to your taste! Making your own spreads is much better than buying those tubs of preservatives and poison.

Nutritional Info: (estimates per serving)

70 calories
40 mg sodium
14 g carbohydrate
2 g protein

Serving size: 4