This is a delightfully simple recipe. It is a cross between a puree and a spread, and is well suited to topping crumpets, pancakes or even porridge (oatmeal). It would also make a nice base for muffins or other baking, and tastes rather good straight off a spoon.
I left my butter relatively chunky, but you could make it smoother if you wanted to. I used the large bowl of my food processor, which was a little too large for the volume of ingredients, resulting in the butter getting stuck around the edges of the bowl. I liked the chunky texture myself, but a smaller food processor bowl or blender, with longer processing time, would smooth things out if you prefer.
I found this tasted of sweet potato initially, but the dates and apples quickly followed. I kept it naturally sweet, so the only other ingredient I used was vanilla. If you were using the butter in baking, or just wanted a sweeter spread, some maple syrup would be a nice partner.
Apple, date and sweet potato butter
A great base for baking, or a stand alone spread for crumpets or pancakes
Makes approximately 2 cups
Vegan, low fat and gluten free
Food processor or high speed blender required
Author: Bite-Sized Thoughts
1 cup (180g) loosely packed pitted dates
1 large apple, quartered to give approximately 150g apple segments
1 medium sweet potato, cooked and cooled, to give approximately 1 cup (180g) of sweet potato pieces
1 tsp vanilla
Combine the dates and apple in a food processor or blender and process until coursely ground. Add the sweet potato and vanilla and process to your desired consistency.
Store in the fridge for up to 2 weeks.
What spreads or butters are you enjoying at the moment?