Sweet Potato Puddin’ Spread

Roast the sweet potato(es) at 425ºF for about 1 hour, or until easily pierced with a fork. Allow to cool slightly, then remove the skin and add the flesh into a blender or food processor. You can even mash by hand, but the texture will not be as smooth. Add the remaining ingredients and blend until smooth, scraping down the sides of the blender a few times. My blender usually produces a creamy consistency with a few chunks of chestnut, which I prefer.

Use as a spread on the remaining sweet potato skins, apples, pears, toast or quick breads, waffles and pancakes, or enjoy as is. Once I ate it with some leftover coconut cream and it was a fabulous dessert! Next time I may experiment with some unsweetened cocoa powder or cacao nibs, but for now I am perfectly content without it.