Recipe courtesy of FEED Body and Soul
Episode: G's West Coast
1 hr 5 min
25 min
40 min
6 to 8 servings


Sweet Potato Spread:
  • 4 sweet potatoes
  • Salt
  • 1 butternut squash, quartered
  • 3/4 cup chopped raw pecans
  • 2 tablespoons rice milk
  • 1 1/2 tablespoons grade-B maple syrup
  • 1 3/4 teaspoons extra-virgin olive oil
  • 3/4 teaspoon cacao powder
  • 3/4 teaspoon toasted and ground cumin seed
  • 3/4 teaspoon sea salt
  • 1/4 tablespoon dried oregano
  • 2 turns black pepper on a pepper mill
Buckwheat and Millet Crackers:
  • 3 1/4 cups whole-wheat flour, plus more for dusting
  • 3 1/2 tablespoons buckwheat groats (not toasted or roasted)
  • 3 1/2 tablespoons millet
  • 2 1/4 teaspoon fine sea salt
  • 3/4 cup unsweetened almond milk
  • 3 1/2 tablespoons extra-virgin olive oil


For the sweet potato spread: Boil the sweet potatoes whole with their jackets on to protect them from the elements and salt that water until it tastes like a 'Waikiki' wipe out. Boil the squash, and pull out those pesky seeds. Peel the potatoes and squash, and then chop them up by the inch (the sweet potatoes can be stringy and we want to cut those down). Dump the squash and potatoes in a bowl with the pecans, rice milk, syrup, olive oil, cacao powder, cumin, sea salt, oregano and black pepper. Mash with a heavy whisk; we still want some texture so please, I beg, do not put it all into a mixing machine.

For the crackers: Preheat the oven to 375 degrees F. Mix together the flour, buckwheat, millet and salt. Make a well in the middle and add the milk and oil. Mix together by hand, and then throw down on a very, very lightly floured counter top. Shape into a disc and roll until the buckwheat cracks. Place on a baking sheet and prickle with a fork. Bake for about 10 minutes. We use the fingernail test in the privacy of our own homes; if your fingernail slightly goes into the cracker then you are a minute out.


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