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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, November 21, 2012

Scraps and Snippets ~ Maple Cranberry Twice Baked Sweet Potatoes ~ Vegan Recipe

Maple Cranberry Twice Baked Sweet Potatoes

Ingredients based on four servings.

2 Large Sweet Potatoes baked at 350 until tender. Approx 45 minutes.

(This could easily work in a casserole dish as well, just discard the potato skins and grease the pan.) 

Scrape the cooled sweet potato innards into a bowl. 

Add the following: 

1/2 (small) can of mandarin oranges (minus the juice) crushed or half of an orange, pulp and juice only.
2 TBSP maple syrup
1/2 Cup dried cranberries. 

Mix well. 

Place mixture back into potato shells or in a greased casserole dish. 

Bake at 350 for 20 minutes. 

Remove from oven. 

Top with: Sugared Cranberry Pecan Topping

3/4 Cup pecans
1/4 Cup dried cranberries
1 and 1/2 TBSP sugar 

Heat pecans in a frying pan over medium heat. Stir and watch/smell. When they become fragrant after a minute or two, add sugar and cranberries and stir until sugar begins to liquify. Stir until coated. Place in a bowl until ready to top the sweet potatoes.

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