Roasted Sweet Potato Pâté 8.000

Deb Lindsey for The Washington Post

Dec 26, 2012

This smooth, sweet vegetable pate is perfectly complemented by the crunch of the nuts and the bite of the mustard.

Make Ahead: The pate needs to be refrigerated for at least 3 hours and preferably overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 2 cups

  • For the pate
  • 2 pounds sweet potatoes (about 3 medium)
  • 1/4 cup olive oil, or more to taste
  • 1 teaspoon sherry vinegar
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups no-salt-added canned chickpeas, drained and rinsed
  • Hot water, as needed
  • For serving
  • Whole-grain mustard
  • Crushed roasted cashew nuts (salted or unsalted)
  • Baguette toasts


Preheat the oven to 400 degrees.

Peel the sweet potatoes and cut them into 1/2-inch chunks; they don't need to be perfect, because they will be pureed. Transfer to a mixing bowl and add the oil, vinegar, onion, cumin, allspice, salt and pepper; toss to coat. Spread the mixture out on a baking sheet and roast until the potatoes are tender, 20 to 30 minutes.

Allow the mixture to cool just a little, then transfer to the bowl of a food processor. Add the chickpeas and puree until smooth and creamy. The pate should be quite thick but still able to move around in the food processor. If it's too thick, drizzle in a little hot water. Alternatively, for a richer pate, drizzle in more oil.

Allow the mixture to cool in the refrigerator, covered, for at least 3 hours and preferably overnight.

Serve in ramekins, accompanied by other ramekins filled with the mustard and the nuts, and offer toasted slices of baguette.

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Recipe Source

From chef Rich Landau of Vedge in Philadelphia.

Tested by Nicole Schofer.

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