Tempeh Sweet Potato Spread

Tired of always eating the same store-bought spreads? Try making a tasty spread yourself!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch
Cuisine Fusion
Servings 6 servings


  • Oven
  • Grater (optional, you can also cut the tempeh in small pieces with a knife)


  • 100 g tempeh
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tsp mustard
  • 1 tsp chili powder
  • 2 tsp kala namak
  • pepper
  • 150 g sweet potato
  • 2 tbsp mayonaise
  • 3 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 1 tbsp paprika powder
  • 1 tbsp cumin seed powder


  • Cook the sweet potato for 20 minutes.
  • Preheat the oven till 200 degrees Celcius.
  • Mix the ketchup, soy sauce, mustard, chili powder, 1 tsp kala namak, bell pepper powder, cumin seed powder and some pepper.
  • Grate the tempeh (or cut it into small slices) and stir through the sauce.
  • Add the marinated tempeh to a baking tin, and put in the oven for 20 minutes at 200 degrees Celcius.
  • Meanwhile, mash the sweet potato and mix with the mayonaise, nutritional yeast, lemon juice, pepper and 1 tsp kala namak.
  • Once the tempeh is ready, stir it through the sweet potato mix.


  • You can add some plant milk to your spread to make it smoother.
Print Recipe