Appetizer
Enjoy: Spread for Flatbread with Sweet Potato
 SERVES | 4 |
 EQUIPMENT | immersion blender (optional) |
 Passive time | 30 |
 Active time | 5 |
| TOTAL TIME | 35 |
Ingredients
| EU / US | |
| Sweet potato, medium size | 2 |
| Olive oil | 2-3 Tbsp |
| Leek | 1/3 |
| Olives, pitted | handful |
Directions
- Preheat an oven to 150 C / 300 F, fan mode
- Cut peeled sweet potato into 1/3 inch (~1 cm) round slices, spread on a parchment paper and bake for around 20 min or till cooked, then cool it down for at least 10 min
- Meanwhile, cut leek and olives
- Mash sweet potato using a blender or a fork, add leek and olives
- Spread on a flatbread of your choice
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25 delicious vegan and vegetarian dishes including desserts, appetizers, mocktails, salads, soups and second meals by Dr. Alisa Palatronis.
Published December 2020
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