Sweet Potato Pâte, Leather & Bars

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I (Bill) love carbs, particularly sweet carbs like sweet potatoes, yams and squash. So, when I decided to go grain-free for a week (to see if it would affect some congestion I was having) it was obvious where I would turn to replace the grain: sweet carbs.

What I came up with was a triple-winner... in my humble opinion. 😎

The first thing I thought to do was to make a pâté. It's something I used to do regularly as a breakfast in place of my standby grain with fruit. I bake yam, sweet potato and squash and whir it up in a food processor. Pretty simple and very tasty.

What I decided to try this week was to add more vegetable to the pâté to make it more interesting and more nutrient dense. So, I baked an onion and garlic with it all and then added spinach to the mix at the end.

This is a really tasty mix and I've been eating it for breakfast, with fruit and a small green smoothie, as a snack if I'm a little hungry between meals, and as a main dish for dinner.

So the pâté works a number of ways for me. But I also had the idea to make a veggie leather, similar to a fruit leather. So I put some of the potato pâté on a dehydrator sheet. I made two versions, one before adding the onion, garlic and spinach and another after adding them, so I have two different leathers. These are great too, as a little snack or a finishing treat after a meal.

The third way I thought to use the pâté was to add chickpea flour to it and bake it into bars. This was a success too. I made my own chickpea flour and it was still a little coarse, which created a texture similar to cornbread. We served a chili over this for dinner and really loved it.

Here's what it looks like being made:

We've been enjoying all three versions of this pâté and invite you to try it too. And I have noticed a decrease in the congestion I had been experiencing, which is great. The recipes are below. Give what you're drawn to a try. They are all so tasty.

To your Amazing Health,
Bill and Connie

Sweet Potato Pâté, Leather & Veggie Bars

  • 3 cups of a combination of cooked sweet potatoes, yams, yellow potato or squash
  • 1 onion, cut in half
  • 1 garlic clove
  • 4 leaves of kale or 2 cup spinach
  • 1 cup chickpea flour

Bake or boil the veggies until tender and purée in a food processor.

As a Pâté or Veggie Pudding

This puree makes a delicious pâté that we use like hummus on corn thins or with veggie sticks. You can add the greens to the puree and blend them in if you want the nutritional advantage of the greens. I also eat it straight like a veggie pudding and love it.

To make Veggie Leather:

Spread the puree, with or without the greens, ¼ inch thick on a dehydrator sheet, if dehydrating, or parchment paper if baking in the oven.

Dehydrate for 5 hours at 108º, turn and continue for another hour.

Bake for 2 hours at 170º, turn and continue another 30 minutes.

To make Veggie Bars

Add chickpea flour and greens to the puree in the food processor and blend in well.

Spoon into a baking dish and spread out evenly.

Bake at 350º for 20-25 minutes, until a toothpick comes out clean.

Cut into bars or squares. Great with Chili or Beans served on top.