Sweet Potato Butter
Submitted by: Courtney
1 1/2 cups mashed sweet potato
2 tablespoons peanut or almond butter
1 to 2 tablespoons maple syrup
1/8 teaspoon freshly grated nutmeg
pinch sea salt
1. By hand or in a blender, combine all of the ingredients, adding maple syrup to taste.
2. Use immediately or refrigerate in a well-sealed container for up to 3 days.
3. Serve at room temperature.
Note: This converts to a soup with the addition of vegetable or miso broth.
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