Sweet potato-cranberry butter (tdn)
999 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet potatoes, peeled & |
| Cut into 1 inch chunks | ||
| ¼ | cup | Apple juice |
| 1 | tablespoon | Fresh lemon juice |
| 1 | cup | Dried cranberries or raisins |
| 1 | tablespoon | Tahini or sesame butter |
| 1 | pinch | Sea salt |
Directions
In a 1 quart casserole dish combine the sweet potatoes, apple juice, lemon juice and cranberries. Cover and microwave on full power until the sweet potatoes are tender, about 6 minutes. Let them cool, uncovered, for about 5 minutes. Combine the sweet potato mixture (liquids too) tahini and salt in a processor or blender and whiz until smooth. Serve warm or chilled on whole-wheat raisin toast or bran muffins. Stores covered and refrigerated for up to a week; makes 1½ cups.
Assorted recipes from the Detroit News, entered by Diane Pahl
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