Sweet Potato Herb Paté Recipes

SWEET POTATO HERB PATé

Steps:

• Heat oven to 325 degrees F.
• Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
• Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
• Transfer mixture to a large mixing bowl.
• Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.
• Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
• Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
• Remove from oven and allow cheesecake to rest in the pan for 2 hours.
• Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
• Heat cranberry sauce until melted then stir in dried cranberries and extract.
• Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.

SUNFLOWER & POTATO HERB PATE (VEGAN)

Steps:

• Preheat your oven to 350 degrees F. Oil or line a loaf tin. It can be tricky to get out so I like to use parchment at least on the bottom.
• Place all ingredients except the topping into a food processor and blend until a uniform consistency. It won't be smooth like batter, but the pieces will be very small and everything will be incorporated. Adjust seasoning to taste.
• Spoon into prepared loaf tin and smooth out as best you can. Top with sprinkles of more dried basil and sesame seeds.
• Bake for 40 minutes. Allow to cool for at least 5-10 minutes before you try to turn it out of the pan. Nice served at room temperature or cold.

HERB-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. In a medium bowl, toss the sweet-potato rounds with olive oil, thyme, garlic, red pepper, and salt.
• Transfer to a rimmed baking sheet, garnish with thyme sprigs, and place in oven. Roast until tender and starting to brown, 40 to 45 minutes. Transfer to a platter, and serve.

HERB ROASTED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
• Transfer to a rimmed cookie sheet.
• Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
• Serve hot.

SWEET POTATO HERB PATé

Steps:

• Heat oven to 325 degrees F.
• Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
• Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
• Transfer mixture to a large mixing bowl.
• Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.
• Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
• Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
• Remove from oven and allow cheesecake to rest in the pan for 2 hours.
• Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
• Heat cranberry sauce until melted then stir in dried cranberries and extract.
• Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.