Sweet Potato Spread meets Date Bread

Sweet Potato Spread is a favorite fall treat.  It’s nothing like you’re thinking, I’m sure.  It reminds me of sweetly spiced pumpkin butter—gone rebel.  With its peanutty tang, nutty sweet brown rice syrup, and rebellious little chunks of sweet potato deliberately left unsmoothed.  Oh and that dash of salt.  It just likes to place mischief.  Try it spread on a hefty slab of moist date bread like I did here, or some simple morning toast.  Or if you’re feeling really rebellious slather it thick on nice slices of homemade bread, layered with thin apple pieces, a bit of sharp cheese, and some greens.  Now that’s a rebellious sweet potato butter sandwich.

As for that Date Bread, it’s a bit of a sweet delicious treat.  Moist and comforting, homey and looking like fall should–this is one date bread that’s even a bit good for you!  It is certainly a match for that delightfully rebellious little sweet potato spread.

Sweet Potato Spread

1 large orange sweet potato, peeled and chopped

2 Tbs. peanut butter

1-2 Tbs. brown rice syrup

1/8 tsp. nutmeg

1/8 tsp. cinnamon

pinch sea salt

 

Boil or roast sweet potato until it’s soft and mashable.  Mash it a bit until it’s slightly smooth but still chunky.

Stir in peanut butter, syrup, spices, and salt. Add more to taste.  If you’d like it a bit more smooth, pour into a food processor and puree a bit until it reaches the desired consistency.

 

Date Bread, adapted from Whole Living

1 1/2 cups hot water

1 cup pitted dates, chopped

1 large egg

2 Tbs. vegetable oil

1 tsp. pure vanilla extract

1 cup all-purpose flour

1 cup whole-wheat flour

1 tsp. baking soda

3/4 tsp. salt

3/4 cup brown sugar

 

Preheat oven to 35o degrees F.  Coat a 9-by-5 inch loaf pan with oil.  In a medium bowl, pour hot water over dates and let stand about 5 minutes, or until slightly softened.  Whisk in egg, oil, and vanilla.  In another bowl, stir together flours, baking soda, salt, and brown sugar.  Fold wet mixture into dry until just combined.  Pour batter into prepared pan and smooth the top with a spatula.  

Bake about 65 minutes, or until a tester comes out clean.  Let rest for 10 minutes, then turn out from pan onto cooling rack. 

 

 

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