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.
MAKES ABOUT 1 CUP
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.