3 small sweet potatoes, peeled and cut into thirds
1 green bell pepper, diced
1 large onion, diced
1/2 cup ground walnuts
splash nondairy milk
3-5 cloves garlic, minced
1/4 cup vegan cream cheese (I use Tofutti)
1/4 cup nutritional yeast
3 tablespoons balsamic vinegar
2 sheets sushi nori, crumbled (for fishy flavor)
3 teaspoons smoked paprika powder (or regular paprika with a few drops of liquid smoke)
all purpose gourmet seasoning, to taste (I use Spike gourmet seasoning)
salt and pepper, to taste
1. Bring a pot of water to boil and add sweet potatoes. Boil sweet potatoes until soft enough for mashing (about 30 minutes). While sweet potatoes cook, sauté onion and bell pepper in a frying pan for about 15 minutes.
2. Add ground walnuts to onions and peppers during the last 5 minutes of cooking, to reduce the bitterness of the walnuts. When sweet potatoes are soft enough, drain remaining water, and place sweet potatoes in a large bowl.
3. Add a splash of vegan milk and mash the sweet potatoes into a paste. Should be soft and smooth. Mix in cooked onions, bell pepper, and ground walnuts with sweet potatoes.
4. Add garlic (raw for better flavor), vegan cream cheese, nutritional yeast, balsamic vinegar, sushi nori, paprika, gourmet seasoning, salt and pepper. Mix well. Let the paté sit in the refrigerator for at least an hour.
Serve on crackers or toasted baguette. For a less chunky paté, blend all ingredients in a blender after cooking.
Source of recipe: I decided to get creative with the bounty of sweet potatoes I have.