Roasted Sweet Potato Pate

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

For the pate:
2 pounds sweet potatoes (about 3 medium potatoes)
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 canned no-salt-added 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.