Whipped Sweet Potato Spread

Whipped Sweet Potato Spread

Recipe Rating: 3.10453
Makes 1 1/2 cups, about 4 servings
Best used as a spread for toasted whole grain bread, this could also be a simple dip for crisp vegetables or crackers.
  • 12 large cloves garlic
  • 1 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 plain soymilk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 3 tablespoons minced fresh flat-leaf parsley
  • 3 tablespoons minced fresh basil
  • 2 tablespoons minced fresh chives
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.
Nutritional Info: 
Per Serving: 70 calories (5 from fat), 40mg sodium, 14g carbohydrates, (2 g dietary fiber, 4g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.