One of my favorite recipes of all time is the Twice-Roasted Sweet Potatoes with Hot Honey by Bon Appetit. I love my sweet potatoes buttery soft with burnt crispy edges, and the recipe they created is just that. It has the perfect balance of sweet, heat, & acidity. This recipe was my inspiration when creating a recipe with purple sweet potatoes. I’ve found that purple sweet potatoes aren’t quite as tender as the more common orange colored ones, but take on other flavors very well. Roasting these in coconut oil and coconut sugar gave these the flavor boost they they were longing for. They are perfectly crispy, sweet, and salty…everything you could want in a roasted sweet potato! This recipe is both vegan and gluten-free, but yummy enough to serve to those who aren’t.
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I’ve made pesto so many different times with so many different recipes, but this one is by far my favorite, and also just so happens to be vegan. The creaminess from the avocado and richness from cashews stand in for Parmesan in my version of creamy pesto sauce. I usually eat this pesto with cooked spaghetti squash, but it’s also delicious on my favorite