Name: Sweet Potato Garlic Spread
Ingredients: 3 small or 2 large sweet potatoes (~4 cups); 2-3 cloves garlic, minced; 1-2 Tbs. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!); 1 1/2 tsp. lemon juice; 1/2 tsp. oregano; 1 Tbs. chopped fresh parsley; salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste

Ingredients

Scale

3 small or 2 large sweet potatoes (~4 cups)
2–3 cloves garlic, minced
1–2 Tbs. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
1 1/2 tsp. lemon juice
1/2 tsp. oregano
1 Tbs. chopped fresh parsley
salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste

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Instructions

Bake sweet potatoes until soft. I like to simply scrub the skins, place the whole potatoes on a cookie sheet or baking dish, and bake along with another meal I’m making sometimes a day or two before I need to make the appetizer recipe.
If baking alone, 400F for 45-60 minutes should do the trick, depending on the size of your sweet potatoes. Cool completely, then peel and place into a medium bowl.
Mash somehow or another: a hand blender is my favorite, but you could use a food processor, a potato masher or even a sturdy fork.
Optional step: sauté the garlic in the olive oil over low heat until aromatic. I usually choose to skip this step and just go with fresh for the immunity-boosting properties of raw garlic.
Add garlic, oil, and all the other ingredients to the mashed sweet potatoes and mix until uniform.
You can adjust the garlic to taste: more for adults who love it and less for children. Keep in mind that the intensity of the garlic will increase quite a bit, even if the spread only has to wait in the refrigerator one night. I like to add a bit extra lemon juice, because that zing gives the whole dish something special to talk about.

Notes

Tip: Plan to make homemade chicken stock the same week you need to take this dip somewhere so that you can buy one bunch of fresh parsley without waste.