Thick Sweet Potato Tahini Spread
Ingredients
- 1 cup cooked and roughly mashed purple sweet potatoes
- 2 TBS runny tahini
- 1/2 lemon, squeezed
- 1 garlic cloves, minced
- 1 tsp ground cumin
- Himalayan sea salt and black pepper to taste
- filtered water or unsweetened almond milk, as needed
Toast pairing
- ~1/4 cup Sweet Potato Spread
- Toasted GF bread
- Optional for serving: pine nuts, chopped parsley, hemp hearts, and ground cumin
Preparation
Scrub and peel sweet potatoes, then cut the flesh into large cubes.
Fill a pan with an inch of water and bring to a boil. Add sweet potato cubes to a steamer basket and steam for 7-10 minutes until very tender when pierced with a fork.
Drain the sweet potatoes, place in a bowl, and mash with a fork or potato masher.
Add the mashed purple sweet potato, tahini, lemon juice, garlic, and cumin to a high speed blender or food processor and pulse until well-combined and creamy, scraping down the sides as needed.
Season with Himalayan sea salt and black pepper to taste. Adjust by adding more lemon for brightness, cumin for spice, and tahini for creaminess. If too thick, add filtered water or unsweetened almond milk in 1 TBS increments to reach desired consistency.
To assemble your toast, spread about 1/4 cup of the mixture onto toasted gluten-free bread. Serve with optional pine nuts, chopped parsley, hemp hearts, and a sprinkle of cumin.
Store leftover mixture in the fridge for up to one week. Enjoy!
