Bread Spread

It’s almost embarrassing to post this as a recipe it’s such a no-brainer to make.  But I haven’t seen a “recipe” for it on-line and it would be a crime not to share such a fast and easy way to make a bread spread that outshines anything available at the grocery.  It’s a practical way to pack more veggies into your diet – or get them into the bellies of picky little eaters.

I haven’t given strict measurements and instead just listed the ingredients.  Therefore, depending on the smoothness, mouthfeel and fat level desired, the amount of the two ingredients can be varied to taste.

If making a large batch, bear in mind that besides spreading on bread solo, this also makes a nice vegetable dip or cracker topper; or a great layer in avocado toast.  You could even consider it to add taste to veggie wraps, or in place of mayo or mustard in a salad dressing application.  With a little imagination, this stuff will find it’s way into a lot of different kitchen applications!

Yield: as much or as little as you want

What you need:

  • Nut or seed butter (natural, unsalted, unsweetened.  If you need more calcium in your diet – think tahini; more omegas – think hemp seed; prostate health? pumpkin seed; just feeling nutty – almond or cashew works too.  Pretty much anything except peanut butter goes)
  • Sweet potato, roasted or steamed until very soft (you can also successfully substitute soft-cooked carrot or parsnip, steamed plantain, roasted or steamed squash for the sweet potato)
  • optional add-ins for texture or flavour include fresh herbs, hemp seeds, ground flax, nutritional yeast, herb salt, pepper – you get the idea (although usually, I admit, just plain, without all the bells and whistles, is how I like this spread best)

What you do:

  1. Put the desired amount of each of the two ingredients in a small bowl or measuring cup and mash with a fork until completely smooth.  If you want a whipped texture or are making a really large batch (like a full potato of purée rather than just a slice and a teaspoon of nut-butter prepared on-demand), then use a food processor to do the work for you.
  2. Spread and serve.  On home-baked sourdough bagels with bowl of steam hot soup if you’ve gott’em.

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