I adore sweet potatoes. I could go for them any time of day. Today, I had this sweet potato tart for breakfast. It was pretty awesome, and went well with my pumpkin flavored coffee that I have been trying to use up. Although it is easy to make, it would be a royal pain if you did not have a food processor handy.
Spice as desired with this one, the batter is great on it’s own. For some reason I default into using three particular spices when I bake things that are orange. Whatever you decide, it is good both ways: super flavorful without lots of sugar…. (from a bag).
Okay, the glaze is pure sugar… but I couldn’t resist.
Okay, I have officially called off the cookie posts for now… they’ll be back… I just need a moment or two to figure out the chemistry of baking all over again.
But here’s a good treat to take your mind (and my mind) off of cookies for a while: chocolate covered dates! These are made with Medjool dates… which I find absolutely irresistible… but any date could probably be used. This is so simple, you may have already tried this- but if you haven’t yet -now is the time. I think this may be my new preferred way to enjoy chocolate. Actually, dates are my favorite thing next to chocolate and avocados… so, yeah, I LOVE these things. Try stuffing some other things in there too while you’re at it… almonds, more chocolate, whatever you want… the dates make a cozy little nook for all your bite sized goodies.
Today is the last day I will be posting for VeganMofo… so in honor of all the wonderful people who did so much work this past month, I decided to make something fancy-like. But, don’t be fooled. Keeping with my lazy-ish style, they weren’t difficult at all. This is actually a perfect way to use up all those baby eggplants you have lying around. Ok, that is a really lame joke… but it sure gives you a good excuse to pick some up next time you’re out. These are a lot of fun to make because they turn out so pretty and are quite easy to put together. I used a pomegranate/orange juice reduction sauce on these….which incidentally, was the most involved step. Feel free to sub out ingredients, garnish how you like, or just make the filling- it’s yummy all by itself.