Around the holidays you are likely to have plenty of sweet potatoes on hand. And many sweet potato dishes in the form of leftovers. Well if you are bored with eating basic baked or roasted whole potatoes there are a few things you can do. Make a soup puree, blend the sweet potatoes into a sweet creamy pasta sauce, make sweet potato hummus or do what I love to: make Sweet Potato Sandwich Spread! Sweet potatoes add a sweet flavor and moistness to your sandwiches. You can spread it warm or chilled. You can blend the spread to be thick or more thin, almost like a very thick gravy. Here is one easy, customizable recipe to use leftover (or fresh) sweet potatoes to make a sandwich spread..
Sweet Potato Puree Sandwich Spread
vegan, makes about 1 1/2 cups
- 1 cup roasted or baked sweet potatoes (these can be freshly made or from leftovers)
- 1/2 cup canned chickpeas, drained/rinsed (these thicken up your spread – see notes for substitutions)
- 1 Tbsp maple syrup
- 1/2 tsp spice (try chipotle, cinnamon or any spice blend you love)
- salt and pepper to taste
- splash of acid – try lemon juice or apple cider vinegar to taste
- drizzle of oil (as desired, any variety. Nutty oils like walnut, avocado or hazelnut work very well.)
- Blend all ingredients in a Vitamix, blender or food processor until smooth.
- If you do not like or have beans, try nuts as a spread thickener. Walnuts work great!
- If you are using leftover sweet potatoes that have already been seasoned, you will probably not need to add in the salt, spices and even added sweetener.
- You can serve this spread warmed or chilled. Chilling will thicken things up. Warming will make the texture softer.
- If you are using nuts as your thickener, you will probably need a powerful blending device like a Vitamix to achieve a smooth texture.