Roasted Sweet Potato Paté
This smooth, sweet paté is adapted from chef Rich Landau of Vedge in Philadelphia.
2 pounds sweet potatoes (about 3 medium potatoes)
1/4 cup olive oil, or more to taste
1 teaspoon sherry vinegar
1/2 cup chopped onion
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups drained and rinsed canned chickpeas
Hot water, as needed
Whole-grain mustard, crushed roasted cashews and baguette toasts for serving
Heat the oven to 400 degrees. Peel the sweet potatoes and cut them into 1/2-inch chunks. Transfer to a mixing bowl and add the oil, vinegar, onion, cumin, allspice, salt and pepper; toss to coat. Spread on a baking sheet and roast until the potatoes are tender, 20 to 30 minutes.
Allow the mixture to cool just a little, then transfer to the bowl of a food processor. Add the chickpeas and puree until smooth and creamy. The paté should be quite thick but still able to move around in the food processor. If it’s too thick, drizzle in a little hot water or, for a richer result, drizzle in more oil.
Refrigerate, covered, for at least 3 hours and preferably overnight. Serve with mustard, nuts and baguette toasts. Makes about 2 cups, 8 servings.
Per serving (paté only): 230 calories, 5 g protein, 36 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 370 mg sodium, 6 g fiber, 5 g sugar