Sweet Potato Spread
This spread can be made with any kind of sweet potato or yams. When left to sit for a few hours, the flavour of the rosemary is enhanced.
Cooking time: 30 to 60 minutes
Preparation time: 5 minutes
Recipe
Ingredients
- 1 sweet potato (about 300 grams / 10 ounces)
- 1 teaspoon fresh rosemary
- vegetable salt and freshly-ground black pepper to taste
Method
Wash the sweet potato and put in an oven dish. Dry bake just like this (no oil, no water added) at 180�C (350�F) in the oven till soft. This will take 1/2 to 1 hour, depending on its size.
While the sweet potato is cooking, chop the rosemary to release the flavour.
When the sweet potato is cooked remove the skin (it should come away easily in your fingers) and place the pulp in a bowl.
Add the salt and pepper to the sweet potato and blend together until smooth.
Add the chopped rosemary and mix it in.
Serve as a dip with chips and vegetable crudites, use a spread for sandwiches, or as a side dish to a main meal.
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