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This terrific spread makes instant, deeply satisfying breakfasts and late-night snacks. Plus, brunch. On top of that, it's simple to prepare and is based on two easy-to-find nutritional powerhouses: sweet potatoes and peanut butter. But the addition of masala chai is what makes this a recipe you'll want to keep on hand all fall (and winter and spring) long.

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Spicy and complex with sweet, comforting notes, this spice blend is downright haunting. After savoring the range of flavors once, you'll want to dive right back in. Naturally, it makes a charming accompaniment to fruit and works brilliantly on toast (not to mention buttery whole wheat biscuits), and likely perks up morning oats like a champ. We can only assume a generous addition of chocolate would transform this spread into a seductive tart filling.

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If you've only had masala chai as a milky, aggressively sweetened beverage, try this fluffy, subtly silky spread for an elegant reintroduction. That said, if you're preparing this for children or anyone sensitive to heat, proceed cautiously with the freshly cracked black pepper and ground ginger. It won't have the same complexity, but it should still produce tasty, handy results.

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Masala Chai-Sweet Potato-Peanut Butter Spread

Print the recipe

yields about 1 cup 

10 oz sweet potato, about 1 medium potato, scrubbed and chopped into 1-inch dice

1/2 cup water

1 family-size black tea bag

1/3 cup smooth peanut butter (look for a brand that contains nothing but peanuts) 

1/2 tsp vanilla extract

pinch salt

2 tsp maple syrup

1 tsp freshly cracked black pepper

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/8 tsp freshly grated nutmeg

1/16 tsp ground cloves

Place the cubed sweet potato into a medium sauce pan and add enough water to cover. Boil for 20 minutes, until very tender. Meanwhile, heat the 1/2 cup water separately, stopping shy of boiling, and steep the tea bag five minutes. Discard the tea bag and reserve the tea. 

When the sweet potatoes are ready, drain well and add them to a food processor fitted with the S blade. Add all other ingredients except the brewed tea. Process on low until very smooth, about 30 seconds. Scrape down the sides, start the motor again, and drizzle in the tea until the desired consistency is reached (we used a little over half of the 1/2 cup, about 1/3 cup, for a thick spread).