sweetpotato spread – North Carolina Sweet Potatoes

sweetpotato spread

4 portions

500 g sweetpotatoes from North Carolina
2 shallots
2 tbsp butter or oil
300 g low-fat curd cheese
Salt, white pepper, nutmeg and paprika spice
3 tbsp chopped parsley or chives

Directions:

  1. Brush sweetpotatoes under running water with a vegetable brush.
  2. Cut into larger pieces and cook in salted water.
  3. Drain the sweetpotatoes, leave to cool, remove the skins and mash with a fork.
  4. For the savory version: peel the onions and chop them very finely. Then sweat them in butter or oil.
  5. Fold the onions together with the curd cheese and the parsley into the sweetpotato mixture.
  6. Leave to rest and season to taste with the spices.
  7. For the sweet version: fry the sesame and add to the sweetpotato mash with the maple syrup.
  8. Serve with bread. The savory version can also be served as a dip with steamed Mediterranean vegetables or with raw vegetable sticks.

Preparation time: 40 minutes

Energy:
108.6 kcal
Protein:
5,8 g
fat:
2,3 g
Carbohydrates:
15,4 g