Roasted Sweet Potato Pâté
By seo53
Sweet and savory this Roasted Sweet Potato Pâté is composed of protein-packed chickpeas, roasted sweet potatoes, then garnished with roasted cashews, your favorite whole-gran mustard, and toasty baguette slices. This recipe is the perfect appetizer for any celebratory gathering or dinner party.
- 8
- 30 mins
- 50 mins
Ingredients
- 2 pounds sweet potatoes, about 3 medium potatoes, peeled
- 1/4 cup olive oil
- 1 teaspoon sherry vinegar
- 1/2 cup chopped onion
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 cups canned no-salt-added chickpeas, drained, rinsed
- whole-grain mustard to taste
- roasted cashew nuts, crushed, to garnish
- baguette slices, toasted, for serve
Preparation
Step 1
Heat the oven to 400°F. Cut the sweet potatoes into 1/2-inch chunks. Transfer to a bowl; add the oil, vinegar, onion, cumin, allspice, salt, and pepper; toss to coat. Spread the mixture out on a baking sheet; roast until potatoes are tender, 20 to 30 minutes
Allow the mixture to cool just a little; transfer to a food processor. Add the chickpeas; puree until smooth and creamy. The pâté should be quite thick but still able to move around in the food processor. If it's too thick, drizzle in a little hot water. For a richer pâté, drizzle in more oil.
Cool in the refrigerator, covered, at least 3 hours, preferably overnight. Serve in ramekins, accompanied by the mustard, nuts, and baguette slices
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