Nina Wong’s Savory Sweet Potato Spread

Lori Writer / Heavy Table

Lori Writer / Heavy Table

Chef Nina Wong, of ChinDian Cafe in Minneapolis, offers up this colorful, simple, and versatile recipe, saying: “Enjoy it with crackers, toast, crostini, or on a sandwich! Or in place of mashed potatoes for Thanksgiving.” We think it would be especially suitable as an appetizer for Thanksgiving dinner. In the spirit of family togetherness, you can even enlist your kids to help with the final step of mashing all of the ingredients together.

Savory Sweet Potato Spread
Serves 4

Ingredients:
2 lbs sweet potatoes
8 oz cream cheese (softened)
1⁄2 c milk
1 tsp curry powder
pinch of salt

Directions:

  1. Bake sweet potatoes at 400°F on a baking sheet until tender.
  2. Once potatoes are tender, remove the skin.
  3. Mash sweet potatoes in a mixing bowl, then add cream cheese, milk, curry powder, and salt, and mix until well combined.

Wong’s seasonal recipes previously published on the Heavy Table:

Southeast Indian Beet Relish
Salsa Soup (plus a little more about Wong’s ChinDian Cafe)

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3 Comments

  1. Midwesterner 11/07/2009 Reply

    Awesome and easy. I used Penzeys garam masala and the spread reminded me of pumpkin pie.

  2. It’s great to find a savory recipe for sweet potatoes. I dislike the ‘drown them in sugar’ approach.
    Thanks!

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  1. […] 1.) Savory Sweet Potato Spread. Baked, mashed sweet potatoes are combined with cream cheese, milk, and curry powder  to create an appetizer that can be enjoyed on crackers, toast, crostini, or on a sandwich. Find the recipe here. […]

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