Sweet potato-cranberry butter

Yield: 999 Servings

Measure Ingredient
1 pounds Sweet potatoes, peeled &
\N \N Cut into 1 inch chunks
¼ cup Apple juice
1 tablespoon Fresh lemon juice
1 cup Dried cranberries or raisins
1 tablespoon Tahini or sesame butter
1 pinch Sea salt
\N 5 minutes.

In a 1 quart casserole dish combine the sweet potatoes, apple juice, lemon juice and cranberries. Cover and microwave on full power until the sweet potatoes are tender, about 6 minutes. Let them cool, uncovered, for about Combine the sweet potato mixture (liquids too) tahini and salt in a processor or blender and whiz until smooth. Serve warm or chilled on whole-wheat raisin toast or bran muffins. Stores covered and refrigerated for up to a week; makes 1½ cups.

Assorted recipes from the Detroit News, entered by Diane Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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