The word tea doesn’t refer only to the leaf or the beverage — sometimes tea refers to a meal. A British working man might come home and ask his wife “What’s for tea?” just as we here in the USA ask “What’s for lunch … or dinner?”
I originally developed this recipe after a trip to Québec and Montréal, where we had — as usual — purchased a fair quantity of their wonderful maple syrup. Two things I’ve always loved are maple syrup and sweet potatoes. When I fix candied sweet potatoes for Thanksgiving I always include maple syrup, and thought there must be other ways to pair up these two complementary flavours.
Another long-time favourite is almond butter. It’s healthful and it tastes so good. I use it as cake filling, in smoothies, and of course slathered on anything in the baked-goods family. Finally the light bulb went on: why not put them all together?
Well, it worked even better than I’d hoped and it has become one of my favourite teatime recipes. Especially when I can use the sweet potatoes from our own garden, which start to mature in mid-October, just in time for Thanksgiving. I’ve served this simple spread with scones, biscuits, crumpets, toast, and even shortbread many times. Perfect paired with a fragrant Darjeeling, or a malty Assam, or perhaps a smooth Ceylon tea.
Be sure to use the best quality pure maple syrup, preferably Grade B, which is less refined and much more mapley. Almond butter is available at many supermarkets next to the peanut butter; if you can’t find it, try a natural foods store or look online.
You can cook the potatoes by boiling or baking, tho’ I prefer to cut them into cubes, place them into a shallow bowl, cover with a damp paper towel, and nuke for about twelve minutes or until tender.
Serve this yummy treat at your next autumn tea and I almost guarantee you and your guests will smile. Be sure to let me know how you like it!
Sweet potato butter
About 1-1/2 cups
1-1/2 cups mashed cooked sweet potatoes (about 2 large potatoes)
2 Tablespoons almond butter, unsweetened and unsalted
2 Tablespoons maple syrup, or to taste
1/8 teaspoon grated nutmeg
Place the potatoes into a mixing bowl. Add the rest of the ingredients to the mashed sweet potatoes. Mix well by hand, or purée briefly in a blender or food processor for a smoother texture. Serve with biscuits, scones, crumpets, or tea bread. The butter can be stored in the refrigerator in an airtight container for about two days, but is best served as soon as possible after preparing. (Tip: Be sure the almond butter is at room temperature before mixing it in.)
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All content Copyright 2014 JP Badarau; all rights reserved.
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