After learning this method of cooking sweet potatoes, I dont think I could ever do it another way again. Its the Low and Slow method (read more HERE). I made a few adjustments... just nixing the oil and adding salt, pepper, and a bit of cinnamon. And dont forget to poke some holes with a fork so the sap will leak out and carmalize!
I whipped up a quick sauce to go with them, though, honestly... they'd be just perfect all by themselves. Play with the spices if you want, anything that you think sounds good.
Maple Vanilla Almond Butter Sauce
1 tbsp raw (or regular) almond butter
40g soft tofu
1/2 tbsp unsweetened almond milk
1 tsp maple sugar
1/8 tsp pure vanilla extract
pinch of salt and spices (I used chipotle chili powder, garlic powder, cumin, and black pepper)
Mix together either by hand or in a magic bullet and serve with sweet potatoes.
SERVES: one. (Sauce recipe only.)
INFO: 125 calories.
No comments:
Post a Comment