Before we get to the food, I have an amazing addition to the giveaway…. a one of a kind cuff that tells the world you are VEGAN or a vegan wannabe and proud! Frankly, I would wear this as a conversation piece even if I weren’t vegan. It is hand crafted with love from recycled materials and rescued vinyl records. This sassy “statement” piece was generously donated by our new friends at Baking Vinyl.
I had to have one and wasn’t able to wait for the gifting holiday. I gifted one to myself and one for a lucky winner is on its way. Comment to win in the Twelve Days of Vegan Joy Giveaway. Today is the third day so enter to win by commenting on today’s post or sending me an email saying Hey, I want to win! to: Sherry@ExploitsOfaVeganWannabe.com and you will start racking up chances to win Dec 1-12. Please tell your pals about the Exploits blog and the daily giveaways so we can have more Compassionate Consumers to hang out with.
On to the food!!
Today begins with another admission of strange taste like the canned cranberry thing from yesterday. I adore the sweet potato casserole with the toasted marshmallows on top. It conjures a sense memory for me that I can’t quite place, but can feel in the most child like, loving parts of my heart. The smell of the toasting marshmallows in the broiler is so visceral it is like that dish encapsulates all of my previous holiday experiences .
So….how do you replicate that? I was going to venture on a vegan marshmallow hunt, but honestly just ran out of time (for Thanksgiving). I saw a similar recipe from Tyler Florence that intrigued me so I bought some sweet potatoes, pillaged the pantry and this is what I came up with.
I am not kidding…it was like taking a bite out of a beautiful memory where everything was right with the world. The taste is decadent while remaining lighthearted and whimsical. Like eating Creme Brulee at a carnival. Very unexpected yet deeply satisfying.
Stuffed Sweet Potatoes
By: S. Duquet
2 Large sweet potatoes
2 Tbsp room temp vegan butter
1/4 C + 1/8 C rough chopped pecans
1/8 C Flour
1/8 C Lt Brown Sugar
1 Tsp vanilla
Zest of 1/2 orange
2 Hearty pinches of ground Rosemary
1 Pinch of sea salt
Make It Happen
~Wash sweet potatoes and get them oven ready by poking them with a fork several times and wrapping them in tin foil
~Bake on a pan in a 400 degree oven until a knife slides into the middle easily (mine took 75 minutes)
~While potatoes are baking, prepare the pecan streusel topping
~Combine all ingredients in a bowl and mix until nuts are coated and butter is thoroughly mixed in, making a thick topping. Set mixture aside.
~When potatoes are done, carefully unwrap foil (very hot) and slit down the middle. Push sides of tater together and then fluff insides as if you are about to eat it like an old school baked potato
~Spoon mixture evenly onto both potatoes
~Return to oven and bake for an additional 10 minutes
At this point the smell will blow your mind and transport you to your food happy place…wherever that may be.
This will serve four avarage adults or two very hungry girls.
Enjoy and have a delicious day and a wonderful Thanksgiving.
Tags: compassionate eating, dairy free, going veg, stuffed sweet potatoes with pecan streusel, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, Vegan MoFo, vegan prize giveaway, vegan side dish, vegan stuffed sweet potates, vegan Thanksgiving side dish, vegetarian recipe, vegetarian side dish, vegetarian Thanksgiving side dish