A long, long time ago there was a holiday called Christmas. I took over cooking the sides from my grandmother this year as to protect myself and my family from butter overload and to give her the chance to relax and enjoy the holiday. Also I generally just wanted to cook Christmas dinner (my grandfather made the ham).
I have no perspective of how much food to cook for any given amount of people. I’ll either cook too little or too much. In the case of Christmas dinner, my grandmother had purchased 10 sweet potatoes so I decided to mash all 10 sweet potatoes for a dinner of eight people. Let’s just say there were A LOT of leftover mashed sweet potatoes. You can only eat a few spoonfuls of mashed sweet potato before you are over mashed sweet potato (unless you’re on a sugar detox, of course).
This is the first of two recipes I made with the leftover sweet potato. I took the same recipe to a party (with fresh potato, of course) a few weeks later and it was a hit. People said it tasted like cookie dough, so there you go.
Sweet Potato Hummus
What you’ll need:
1 cup mashed sweet potato
1 can chickpeas, drained and rinsed
3 TBSP almond butter
1 TBSP maple syrup
2 tsp vanilla extract
2 tsp cinnamon
What to do:
Put everything in a blender or food processor. Blend until smooth. Serve with apple slices, pita chips, etc.
Nutrition facts for sweet potato hummus. (Makes 18 two heaping tablespoon sized servings).
Chat with me:
What’s your favorite type of hummus?