Whipped Garlic Sweet Potato Spread with Marcona Almonds

Sweet potato is loaded with vitamins but tastes like candy…count me in!

I love making homemade spreads to pair with crusty bread. This spread happens to be super easy and super delicious. Today’s bowl-licking spread is creamy sweet potato with minced garlic, extra virgin olive oil, and crunchy, salty, buttery marcona almonds.

My favorite way to eat this spread is on warm ciabatta bread or mini crostini if you’re hosting a dinner party!

 

 

 

Makes: a dip or side dish for 4 people

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

The Ingredients

2 large sweet potatoes, washed and dried

2 large cloves garlic, finely minced

~¼ cup extra virgin olive oil

3 tablespoons crushed marcona almonds (or sub 3 tablespoons sunflower seeds)

Salt

 

 

 

The Steps

Lay sweet potatoes on a microwave-safe plate. Use a fork to poke 4-5 sets of holes on each sweet potato. Microwave sweet potatoes for 5-7 minutes, until potatoes are soft and oozing slightly when poked with a fork.

In a medium bowl, run a knife vertically down the potatoes, and carve out the sweet potato from the skins with a spoon. Mash well with a potato masher or the back of a fork, until smooth. Add olive oil until desired creaminess, stirring to combine. Add minced garlic, and salt (and pepper if prefered) to taste. Stir.

To serve, sprinkle crushed marcona almonds on the top (place marconas in a plastic bag using the bottom of a water glass to crush nuts). Warm a crusty loaf of ciabatta bread and slice. Top bread with spread. Wine suggestions? An unoaked chardonnay or a medium-dry reisling.

 

 

 

The Steps with Pictures

Lay sweet potatoes on a microwave-safe plate. Use a fork to poke 4-5 sets of holes on each sweet potato. Microwave sweet potatoes for 5-7 minutes, until potatoes are soft and oozing slightly when poked with a fork.

In a medium bowl, run a knife vertically down the potatoes, and carve out the sweet potato from the skins with a spoon. Mash well with a potato masher or the back of a fork, until smooth. Add olive oil until desired creaminess, stirring to combine. Add minced garlic, and salt (and pepper if preferred) to taste. Stir.

To serve, sprinkle crushed marcona almonds on the top (place marconas in a plastic bag using the bottom of a water glass to crush nuts). Warm a crusty loaf of ciabatta bread and slice. Top bread with spread. Wine suggestions? An unoaked chardonnay or a medium-dry reisling.

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