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Super Bowl Week: Sweet Potato Pecan Puffs |
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Filed under: Hors D'oeuvres, Snacks, Vegetables, Vegetarian/Vegan, Slashfood Bowl 2008 These are a deliciously light mix of savory and sweet, and they're healthy, so you'll still respect yourself the next morning, unlike the guy next to you who just downed a bag of Cheez Doodles and chased it with a pint of beer.
Sweet Potato Pecan Puffs Serves 4-6 From: V Cuisine: The Art of New Vegan Cooking
You'll need: 2 medium sweet potatoes, finely chopped 6 cloves garlic, chopped 1 cup unsweetened soy milk (feel free to use regular milk instead) 1 Tbsp. olive oil 2 cups toasted and chopped pecans 2 scallions, finely chopped 1 cup parsley, finely chopped A few sprigs of basil and sage, finely chopped Salt and pepper Pinch nutmeg (optional)
Preheat oven to 400 degrees F.
Bring the sweet potatoes and garlic in a pot and cover with water. Cook until the taters are fork-tender. Mash the potatoes and add the rest of the ingredients, saving out about half the pecans. Put spoonfuls of the mixture onto a parchment-covered baking sheet, and press remaining pecans on top.
Bake for about 25 minutes.
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