Masala Chai-Sweet Potato-Peanut Butter Spread
yields about 1 cup
10 oz sweet potato, about 1 medium potato, scrubbed and chopped into 1-inch dice
1/2 cup water
1 family-size black tea bag
1/3 cup smooth peanut butter (look for a brand that contains nothing but peanuts)
1/2 tsp vanilla extract
pinch salt
2 tsp maple syrup
1 tsp freshly cracked black pepper
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp freshly grated nutmeg
1/16 tsp ground cloves
Place the cubed sweet potato into a medium sauce pan and add enough water to cover. Boil for 20 minutes, until very tender. Meanwhile, heat the 1/2 cup water separately, stopping shy of boiling, and steep the tea bag five minutes. Discard the tea bag and reserve the tea.
When the sweet potatoes are ready, drain well and add them to a food processor fitted with the S blade. Add all other ingredients except the brewed tea. Process on low until very smooth, about 30 seconds. Scrape down the sides, start the motor again, and drizzle in the tea until the desired consistency is reached (we used a little over half of the 1/2 cup, about 1/3 cup, for a thick spread).