Sweet Potato-cranberry Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 999 | Servings | ||
INGREDIENTS
| 1 | lb | Sweet potatoes, peeled & |
| Cut into 1 inch chunks | ||
| 1/4 | c | Apple juice |
| 1 | T | Fresh lemon juice |
| 1 | c | Dried cranberries or raisins |
| 1 | T | Tahini or sesame butter |
| 1 | pn | Sea salt |
INSTRUCTIONS
In a 1 quart casserole dish combine the sweet potatoes, apple juice, lemon juice and cranberries. Cover and microwave on full power until the sweet potatoes are tender, about 6 minutes. Let them cool, uncovered, for about 5 minutes. Combine the sweet potato mixture (liquids too) tahini and salt in a processor or blender and whiz until smooth. Serve warm or chilled on whole-wheat raisin toast or bran muffins. Stores covered and refrigerated for up to a week; makes 1 1/2 cups. Assorted recipes from the Detroit News, entered by Diane Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g