While some people eat to live, others just live to eat. Regardless of which theory you follow, you won't feel cheated with this snackable spread made from roasted vegetables and a bit of ingenuity.
This recipe boasts a texture that falls between somewhere between cream cheese and yogurt, but there are no dairy products in it. Why? Because cooking sweet potatoes and garlic to the point of caramelization removes the need. Combined with judicious amounts of oil and spice, this starchy vegetable becomes a creamy spread. It's packed with flavor that shifts from piquant to hot.

Prep time: 10 minutes 

Total time: 1 hour, 15 minutes

Yields: 1.5 cups of spread

Sweet Potato Spread

Equipment you'll need

  • Baking sheet
  • Chef's knife
  • Spoon
  • Medium-sized mixing bowl
  • Wooden spoon or spatula
An onion, a lime, and two sweet potatoes

Ingredients

  • 2 medium-sized sweet potatoes
  • 1 whole garlic head
  • Light cooking oil or spray
  • 1 tablespoon olive oil
  • Half teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon lime juice
  • 1/2 to 1 teaspoon Sriracha sauce to taste
  • 1/2 to 1 teaspoon toasted sesame oil to taste
Cooking directions
  1. Preheat oven to 350 degree Fahrenheit.
  2. Double wrap garlic head in aluminum foil, twisting the ends to form a tight seal. Lightly coat baking sheet with oil or cooking spray, add sweet potatoes and garlic. Place sheet on center rack, cook for 45 to 60 minutes, shifting potatoes one or twice, until skin is wrinkled and flesh is tender. Remove from oven, set aside until potatoes are cool enough to handle, about 10 minutes. A garlic head and two sweet potatoes after being roasted in the oven
  3. Cut potatoes in half lengthwise. Scoop flesh into a mixing bowl, leaving skin aside. Remove garlic from foil. Starting at the base, squeeze garlic head from the bottom up. Doing so will release cloves from parchment. Add garlic to bowl with the following ingredients: olive oil, salt, black pepper, cayenne and lime. Taste and modify with Sriracha sauce and sesame oil. Serve with multigrain crisps, vegetables or bagels.

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