Red Yam Spread
This spread is an excellent substitute for butter or mayonnaise on bread and sandwiches, and it also makes a fantastic dip. Try it with veggies or bread sticks.
- 1 bulb garlic
- 2 whole yams or sweet potatoes
- 2 medium carrots
- 1 tablespoon olive oil
- ½– ¾ cup water
- 1 tablespoon fresh rosemary, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Juice of ½ lemon
Preheat oven to 400°F.
Wrap unpeeled garlic bulb, yams, and carrots separately in aluminum foil, and roast 30–60 minutes until soft. Cool completely.
Cut garlic bulb in half and squeeze out soft garlic into a blender.
Peel skin off of yams, and add to blender.
Cut carrots into 2-inch chunks and add.
Turn on blender and puree, adding oil, then water as needed to create a smooth but thick puree. Add rosemary, salt, pepper, and lemon juice to taste.
Chill at least 1 hour, or overnight to allow flavors to mingle.
MAKES ABOUT 3 CUPS
- 510 calories
- 14 g fat
- 98 g carbohydrates
- 8 g protein
- 1,350 mg sodium
- 13 g fiber