Recipe courtesy of FEED Body and Soul
Episode: G's West Coast
Total:
1 hr 5 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

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 

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Potato Pie

Recipe courtesy of Patti LaBelle

Feed's Sweet Potato Spread and Crackers

Recipe courtesy of FEED Body and Soul

Sweet Potato Pie

Recipe courtesy of Tanya Holland

New School Sweet Potato Pie

Recipe courtesy of Bobby Deen|Rachel McBride

I Can't Believe It's Not Sweet Potato Casserole

Recipe courtesy of Food Network

Sweet Potato Pie with Crunchy Cranberry Topping

Recipe courtesy of Tyler Florence

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here