Sweet Potato Pecan Spread
FEBRUARY 24, 2021
By CHEF KEN
Yield: 2½ -3 cups
Southern menu favorites join together in this tasty topping. Preparation tip: Cooking orange vegetables (carrots etc.) with a little oil before simmering them helps the body’s absorption of the beta-carotene a precursor to Vitamin A.
Southern menu favorites join together in this tasty topping. Preparation tip: Cooking orange vegetables (carrots etc.) with a little oil before simmering them helps the body’s absorption of the beta-carotene a precursor to Vitamin A.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 2 ½ cups (12 oz.) Sweet potatoes, large dice
- 1 teaspoon pure olive oil
- cinnamon (pinch)
- ½ cup apple juice or apple cider
- ½ cup toasted pecans (plus extra to garnish)
- black pepper
- chives or parsley, minced
- lemon juice, to taste
Instructions
- Sauté sweet potatoes in oil over medium heat for a minute.
- Add apple juice and cinnamon. Cover, lower heat and simmer twelve minutes or until sweet potatoes are very tender. Be sure all juice does not evaporate, add a little more if needed.
- Allow vegetables to cool in pan for a few minutes.
- Put sweet potatoes and the pecans into a food processor and process until smooth, scraping down the spread from the sides of the processor as needed. Season to taste with lemon juice and black pepper.
- Chill before serving on bread or crackers. (Our Crostini is a tasty choice.)
- Garnish: Garnish with minced parsley or chives and remaining pecans.
- Variation: Process into spread one tablespoon white or red miso.
