Preheat the oven to 200 °C (180 °C fan). Wash the sweet potato, prick it several times and bake it on a baking tray for 40–50 min, until soft.
Let the sweet potato cool briefly, halve it and scoop out the soft flesh.
Put the flesh in a bowl with the peanut butter, maple syrup, lemon juice and cinnamon.
Mix everything with a fork or stick blender until smooth and creamy. Season with salt at the end.
Let the spread cool and spoon it into a clean jar. Leave it to firm up in the fridge.
To serve, spread it on bread or crackers or use it as a dip for apple slices.
Good to know
A spread like this is quick to make and tastes pleasantly rounded. Blended while warm it turns especially creamy, and after chilling it has just the right consistency.
Swaps
Peanut butter → almond butter (more vitamin E) | Maple syrup → date paste (more fibre) | Lemon juice → orange juice (a little milder, also provides vitamin C) | Cinnamon → vanilla (milder flavour, if you don't get on with cinnamon)
Allergens
Contains peanuts, so it's not suitable for people with a peanut allergy; for children, serve it smooth and in an age-appropriate way; the ingredients are usually fine during pregnancy, as long as you tolerate them well.
