Roasted Sweet Potato & Pumpkin Spread

Dearest holiday feasters, 

If you’re anything like me, the holidays definitely snuck up on you this year. One minute I was sweating my way through the summer and then I turn around and suddenly it’s Thanksgiving-eve! Nonetheless, I wanted to share with you my latest, fall-inspired creation for your holiday eating pleasure–even if it is a little fashionably late to the food blogging table. This recipe is for two types of people: the cooks who don’t want the stress of bringing the main entree to the Thanksgiving meal, and/or the feasters who consider tasty hours d’oeuvres to be the true stars of any holiday gathering. This easy to prepare, appetizing appetizer (try saying that 5 times fast with a mouthful of turkey…) is perfect for any gathering, and can be served on a variety of different crackers, artisan breads, or fresh fruit slices. Plus, when compared to most “holiday” foods, it’s pretty darn healthy.

Ingredients: 

  • 2 large, roasted sweet potatoes
  • 1 cup non-fat pumpkin Greek yogurt (any brand will work, but of course, I used Trader Joe’s Greek Pumpkin Yogurt)
  • 2 *heaping* Tbsp. apple butter
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt

Instructions: 

As with any recipe involving squash or potatoes, the first step is to roast the sweet potatoes. Turn the oven on 425° and lightly coat the outside of the potatoes with olive oil. Place the potatoes in the oven and bake until they can be easily punctured with a fork. The timing here will depend on the size of the potatoes–but it will most likely take around 45-55 minutes. Once the golden tuber nuggets are done, remove them from the oven and let them cool until you can pick them up without singeing your fingertips. Slice them long-ways and scoop out the softened insides into a nearby blender–try to avoid the skins as best you can. After both sweet potatoes are in the blender, add the pumpkin yogurt, apple butter, and the rest of the seasonings. Pulse until fully blended, creamy, and delicious. Scoop every last drop from that blender into your chosen storage container and be on your merry way to all of the holiday gatherings! Just don’t forget to grab some crackers or fresh apple slices on your way. Any cracker will work, but I chose to continue with my TJ’s theme and serve it alongside the heavenly Pistachio & Pomegranate Crisps. The yield of the recipe will vary slightly depending on the size of the potatoes, but it should make around 3 cups of spread. Happy feasting!

 

Yours chewly, 

 

 

 

P.S. It was totally my mom’s idea to incorporate the cute fall decor into the picture above. I think I might just have to hire her as my design consultant… 



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