Sweet Potato Spread


140 kcals

27g Carbs

5g Protein

1g Fats


  • 14 oz. (400g) sweet potatoes
  • ½ red chili pepper
  • 5.2 oz. (150g) chickpeas, drained
  • 1 tsp. garam masala


  • Peel the sweet potatoes and cut into ¾ inch (2cm) cubes. Boil in water for about 10 minutes until done. Drain, and place in a tall cup, allowing to cool slightly.
  • Halve the pepper and remove the seed with a sharp knife, then chop into pieces and add in with the cooked potatoes. Next, add in the chickpeas and garam masala.
  • Puree everything with a hand blender (or food processor) until a smooth spread has formed. Season with salt and pepper to taste and serve as a spread or dip.

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