Thursday, November 29, 2012

Sweet Potato Sandwich Spread

I'm not much of a sauce or spread person. But, since becoming vegan, I have embraced it a little more. Making your own spreads at home really helps. I'll add some notes at the bottom, about specific use and taste, but let me just say that when I spread this on a roll, added Tofurky, grape tomatoes, spinach, and a bit of Daiya Mozzarella-style shreds, I had one of the best sandwiches ever. All those flavors really melded together with the sandwich spread. The spread is okay on its own or just spread on bread or crackers, but it shines in a full-on sandwich.

I am a fan of Finding Vegan and saw the recipe originally posted through their site. This is a The Family Kitchen recipe. The recipe below is exactly how I made it.

1 large baked sweet potato, flesh only (producing about a cup)
1/2 cup walnuts
1 Tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp salt
pinch fresh ground pepper
2 tsp lemon juice
1 1/2 tsp canola oil


  1. Blend all ingredients in a Vitamix, blender or food processor until smooth.

Other Details

  • Makes about 1 cup
  • Original Recipe
  • I think the original recipe used yams (based on the color of orange in the photo). Yams and sweet potatoes are often considered interchangeable. I baked my sweet potato fresh, but you can use leftovers. If using sweetened leftovers, do not add additional sweetener.
  • Make the spread more hummus-like by using 1/2 cup canned chickpeas instead of walnuts, or try another nut. The walnuts gave it a great nutty flavor.
  • You can use red pepper or another spice instead of cinnamon. You are making this spread for you, so make what you like!
  • Pick your favorite oil. If you use an olive oil or a truffle oil, you will add that flavor. (Now I'm thinking I should have used the Riesling oil we have - it's just a drizzle of oil really.)

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