A sweet potato soup

Jerusalem artichoke / sweet potato spread

After having feasted myself with a sweet potato soup / Jerusalem artichoke soup, I thought that this mixture would make a good spread, as soon as it's made, friends can drop in for an aperitif, there'll be nothing more than to spread and take out the glasses.

Ingredients
a)
200g of peeled Jerusalem artichoke flesh
200g white sweet potato IGP Aljezur
1 large onion
2 garlic cloves

1 tablespoon olive oil

b)
3 tbsp. malted yeast
30g of azyme bread in small pieces
1 tablespoon cassava flour (Celnat)
1 tablespoon finely chopped rosemary leaves
the juice of a lemon
3 tbsp. sesame oil, toasted
8 to 10g of salt
8 cl of water
2 or three towers of pepper mill
1 tbsp. cider vinegar

recipe
Put the vegetables of the mixture a) in the bowl of your food processor with the S-blade and mash into small pieces (not mashed)
put the spoonful of oil in a skillet and then the chopped vegetables, put a tightly sealed lid on a very low heat, turning occasionally until it is tender.
In the meantime, place the remaining ingredients in the food processor bowl; allow to rehydrate for a few minutes and then mix roughly.
As soon as the vegetables are tender, add them to the food processor bowl and mix just enough to mix well.
Divide into 4 jars of 30cl, put a new joint and sterilize 45 minutes, leave to rest for at least one week before tasting.