Citrus Sweet Potato Spread
Makes about 1 cup
Great on bread or muffins, or over plain cake or custard.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
2 cups sweet potatoes (see Note), peeled and diced into 1-inch cubes (about 2 medium or 1 large)
3 cups apple juice
½ lemon, peeled, seeded, sectioned, each section cut into 3 pieces
½ medium orange, peeled, seeded, sectioned, each seaction cut into 3 pieces
12 (1 gram) packets artificial sweetener
how to prepare
Place sweet potatoes and apple juice in a 3-quart pot over high heat. Bring to a boil, reduce the heat slightly, and simmer until sweet potatoes are fork tender and almost all the apple juice evaporates, about 30 to 35 minutes. Transfer the mixture from the pot to a blender or food processor, along with all remaining ingredients, and puree until smooth. Cover and refrigerate.
Note: The sweet potatoes should be the light orange variety, rather than the light yellow kind.