Recipe: Roasted sweet potato pâté
This smooth, sweet vegetable pâté is perfectly complemented by the crunch of the nuts and the bite of the mustard. Makes about 2 cups...
This smooth, sweet vegetable pâté is perfectly complemented by the crunch of the nuts and the bite of the mustard.
Makes about 2 cups (8 servings)
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 black pepper
2 cups canned no-salt-added chickpeas, drained and rinsed
Hot water, as needed
Crushed roasted cashew nuts (salted or unsalted)
Preheat the oven to 400 degrees.
Peel the sweet potatoes and cut them into 1/2-inch chunks; they don't need to be perfect, because they will be puréed. Transfer to a mixing bowl and add the oil, vinegar, onion, cumin, allspice, salt and pepper; toss to coat. Spread the mixture out 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 purée until smooth and creamy. The pâté 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. Alternatively, for a richer pâté, drizzle in more oil.
Allow the mixture to cool in the refrigerator, covered, for at least three hours and preferably overnight.
Serve in ramekins, accompanied by other ramekins filled with the mustard and the nuts, and offer toasted slices of baguette.
Nutrition per 1/4-cup serving (pate only): 230 calories, 5 g protein, 36 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 370 mg sodium, 6 g dietary fiber, 5 g sugar
From chef Rich Landau of Vedge in Philadelphia