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From the Swiss Secret by Dr. Thomas Rau

Sweet Potato-Pine Nut Spread

What we call a sweet potato is really a deep orange yam, and they are full of vitamins and minerals and low in fat.  This is a healthful and satisfying spread, lovely on a simple rye cracker for a snack between meals.  It keeps well in the refrigerator for up to five days.



1 large sweet potato or yam (8 to 10 ounces)
2 tablespoon of pine nuts (pignoli)
1 to 2 tablespoons maple syrup, to taste
1 tablespoon sunflower oil
¼ teaspoon cinnamon
Pinch of sea salt

1. Preheat oven to 400 degrees F.  Prick the sweet potato in several places with the tip of a knife and bake for about 45 minutes, until very tender throughout. Remove from the oven and let cool slightly.  Scrape the sweet potato from the skin.

2. In a small skillet, toast the pine nuts over medium heat, shaking the pan to stir the nuts, until they are fragrant and lightly toasted, about 3 minutes.

3. In a food processor—a mini works well here—combine the baked sweet potato and toasted pine nuts.  Puree until smooth.  Add 1 tablespoon of the maple syrup, the oil, cinnamon, and sea salt.  Puree to blend.  Taste and add up to 1 more tablespoon maple syrup if needed.

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