Oh baby. It would have been a shame to NOT make this recipe from the cookbook. Not only is this sweet potato butter a breeze to whip up, but it has only increased my love for the orangey starch! This can be used as a dip for crackers or vegetables, or as a sandwich spread. I was so smitten with it, I found myself digging into it with a spoon, fresh from the food processor! This tastes like a creamy pudding and it was just as good on day three as it was on day one. If you're a sweet potato fan, you must make this!
- Packed with more beta-carotene than carrots (beta-carotene boosts the immune system and fights the formation of age-related cataracts & a number of cancers)
- A source of Vitamins C & E, as well as magnesium and potassium
- 1 baked sweet potato has 3.2 grams of fiber
One Year Ago: Carrot Soup
Sweet Potato Butter
From The 12 Best Foods Cookbook
-1/2 medium yellow onion
-2 medium sweet potatoes (approximately 1 1/2 lbs)
-1/4 tsp extra virgin olive oil
-2 tbsp tahini
-salt & freshly ground black pepper, to taste
1. Cut an onion in half and peel off the papery outer lay. Rub the onion and sweet potatoes with oil, lightly coating them. Wrap the onion in a piece of aluminum foil. With a second piece of foil, wrap the sweet potatoes.
2. Bake the onions and potatoes at 400F for 1 hour, or until potatoes feel soft when squeezed. Unwrap the vegetables and allow them to cool slightly.
3. Peel outer lay off of onion and peel skins off of sweet potatoes. Add onion and potatoes to the bowl of a food processor. Add tahini and puree until creamy. Season to taste with salt and pepper.
*Store for up to 3 days, tightly covered in the refrigerator.