Bread and Spread

Not only do sweet potatoes taste great, they're great for you.  In the winter, they become a staple of my diet.  One way I try to keep it interesting, is to switch up the preparation.  Fries, hash browns, latkes, in kitchari are all ways I like to use sweet potatoes.  But last night, I made a spread.  It was really fast and easy.  The most time consuming part was just baking the sweet potato!  This spread is painfully simple; I feel guilty calling it a recipe.  It's a baked sweet potato with caramelized onions, butter and salt and ceylon cinnamon.  That's it.  Here are the specifics.

1/2 of an onion

1 sweet potato

2 tablespoons butter

1/2 a tablespoon organic grass fed ghee

2 pinches of salt

2 shakes of cinnamon

Preheat the oven to 450 degrees.  Bake the potato.  Mine was on the smaller side and spent about 30 minutes in the oven.

Dice and caramelize (lightly!) the onions with a little ghee.  I say lightly because this is already a sweet spread.

Take the potato out of the oven, letting it cool to the touch.  The skin should just call off at this point.  

Place the sweet potato in a bowl with the onions, butter, salt and cinnamon.  Mix with a fork.

Voila! Sweet Potato Spread!  I think this could go well with goat cheese, but I didn't have any.  I spread this on Iggy's whole wheat sour dough.  I love Iggy's, they use high quality ingredients like unbromated flour.  They make many really good baked goods actually  Try a croissant if you get a chance!  I lightly toasted the bread so it was crunchy, but not burnt.