Ingredients

• 3 sweet potatoes, peeled and quartered
• 3 cups chopped onions
• 6 garlic cloves, minced
• 2 scallions, finely chopped
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon turmeric
• 3/4 teaspoon cumin
• 3/4 cup vegetable broth
• 3/4 cup milk
• 1 tablespoon olive oil
• salt and pepper, to taste
• 1 baguette

Preparation

1. Preheat oven to 400 degrees F.
2. Bring a large pot of water to a boil. Add sweet potatoes and boil until tender, about 6 to 8 minutes. Drain and set aside.
3. Put garlic and onion in a pan over medium heat, and cook until they turn brown and stick to the skillet, about 5 minutes. Add the vegetable broth, and cook for another 3 minutes.
4. Add the sweet potatoes, scallions, milk, cinnamon, turmeric, cumin, and onion mixture to a food processor, and puree until smooth. Add salt and pepper to taste.
5. Cut baguette in to 1/2 inch slices, and place on a baking sheet. Brush each slice with olive oil; add salt and pepper to taste. Toast the slices until golden brown, about 5 minutes. Place on rack to cool.
6. Arrange the toast on a serving plate, and top with the sweet potato spread. Sprinkle with salt and pepper before serving.