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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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