Best 5 Sweet Potato Spread Recipes

SWEET POTATO BUTTER SPREAD

Steps:

• Wash the sweet potato then steam for 20 to 30 minutes until tender,
• Cool & peel the potato, then puree it in a food processor (I usually just mash it with a hand-held potato masher!).
• Add the butter & process until smooth, then add the nutmeg & process until well-mixed.

SWEET POTATO BURGERS AVOCADO SALSA AND GARLIC SPREAD #RSC

Steps:

• Preheat oven to 375 degrees.
• Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork.
• Bake for 1 hour (or more) depending on the size of the potatoes.
• Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil.
• Garlic can cook 30-35 minutes with Sweet Potatoes.
• Remove garlic and sweet potatoes from oven and allow to cool.
• Once cool, mash cannellini beans in a large bowl with sweet potatoes.
• Add in spices, egg, and panko.
• Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers.
• Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper.
• Blend until smooth.
• Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping.
• Heat a large pan over medium with olive oil.
• Take sweet potato mixture and shape into 4 patties.
• Cook on each side approximately 6-7 minutes until patties seem to hold together and flip.
• Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce.
• Add lettuce, tomato and onions if desired.

SWEET POTATO SPREAD

Steps:

• 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.

SPICY SWEET POTATO SPREAD

Steps:

• 1. Cook the potatoes in the microwave on high power until soft, 10 to 12 minutes. Holding potatoes in an oven mitt, peel (or peel when cool enough to handle).
• 2. Process the potatoes, garlic, pepper sauce, salt, cayenne, and lime juice in the workbowl of the food processor fitted with the metal blade until puréed. With the machine running, gradually add oil through the feeder tube. Continue to process, adding broth through the feeder tube until the mixture is light and silky. Transfer to a serving bowl.

SWEET POTATO SPREAD

Steps:

• Heat oven to 400°F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes. In a food processor, process potatoes with remaining ingredients until smooth. Add just enough water to make a spreadable paste, about 1 cup. Add carrot mixture; pulse until blended. Serve at room temperature or chilled, with whole-wheat pita wedges.