Friday? Heck Yes. Sweet Potatoes with Caramelized Onions? Heck YES.

Everyone.  I have a most excellent recipe I’d like to share with you all to celebrate the weekly return of Friday and help usher in a fall-tastic weekend!

First, let me explain a bit about what inspired this recipe.

1. I wanted something yummy, vegan, and different to share on here!

2.  I wanted to experiment with the savory + sweet flavor combo.

3.  I wanted to create something fun and fall-tastic that could be a Thanksgiving side-dish contender.

Let me say, I achieved all these objectives.  Initially, my idea was to use butternut squash in place of the sweet potatoes.  But….when I went to grab my butternut squash….well, let’s just say it was long past the point of being edible.  Bummer.  But I was still tasting for this savory + sweet combo and grabbed my new bag of sweet potatoes and rocked it out.

Have you ever caramelized onions?  I haven’t.  But it sounded like a great start to the savory aspect to this dish.  For all of you out there that are like me and haven’t caramelized onions let me tell you this:  it. is. easy.  For this recipe I wanted to layer in the flavors, so I used coconut oil to saute the onions, and added a bit of maple syrup (instead of sugar) to get them nice and caramel-y.

Step One:  Slide/dice/chop up 1/2 an onion.

Step Two: Saute up in a pan with a Tablespoon or more coconut oil (you could use olive oil, too).

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Step Three:  Add a Tablespoon maple syrup, a dash of salt and some pepper.

Step Four:  Saute up over medium heat until the onions are soft and browned all over.

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I left my onions just a wee bit un-browned because I had big plans for them!  They were going to be a main highlight in my sweet potato dish!

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Sweet & Savory Sweet Potatoes w/ Caramelized Onions

Ingredients:

4 medium sized sweet potatoes, peeled & chopped into bite sized chunks

Caramelized Onions

1 TBS additional coconut oil

1 TBS additional maple syrup

Dash of nutmeg

1/4 tsp ground sage

salt & pepper

Instructions:

Put all ingredients into a large mixing bowl.  Toss to coat the sweet potatoes.  Place sweet potatoes in a tinfoil lined Pyrex and place in the oven.

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Bake at 375 for about 30 minutes (or until the sweet potato is soft and browned).  Toss at 15 minutes for optimal, even browning.

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I couldn’t stop eating this as evidenced by the slightly blurry photo here, that I stopped to take between mouthfuls of sweet potato bliss.  Between the caramelized onions and the baking sweet potatoes, the house smelled incredible.  Keep in mind that the amounts in this recipe are flexible and can be tailored based on your own personal tastes.  This recipe is pretty easy to make and I could see the leftovers being pureed up and turned into a savory tart filling.  ….That is, IF there are leftovers! 😉

Have a fabulous, fall-riffic Friday!  Try this recipe out and let me know if you are as delighted by the savory + sweet as I am!

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Pumpkin Spice Cookies + General Cheer!

Happy Fall, y’all! 

Today is the first official day of fall!  To celebrate and make sure I start the season right, I made some very tasty, fall inspired cookies!

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I also busted out my brand new pumpkin body lotion and fall-smelling candles to boot!  So now my house smells like a pumpkin and I do, too!  But back to the important stuff:  COOOOOOKIES!!!

Vegan Pumpkin Spice Cookies (me want it.)

Ingredients:

2 1/2 Cups All-Purpose Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 Heaping tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

1/4 tsp. Allspice

1/2 tsp. Salt

1 Cup Granulated Sugar

1/2 Cup Brown Sugar (Lightly packed)

1/2 Cup (1 stick) Softened Earth Balance Baking Sticks

1 Cup Pumpkin

1 Ener-g Egg Replacer

1/2 Tbs. Vanilla

2 Tbs. Maple Syrup

 

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Uh-huh-uh-huh-uh-huh!  Flavor profile Pumpkin Bomb ‘Splosion! 🙂

Directions:

1.  Combine your dry ingredients in a bowl and set aside. 

2.  In a larger bowl, cream your “butter”.

3.  Beat in the sugars, ener-g, vanilla, and maple syrup.  Cream until light and fluffy.

4.  Add the pumpkin to your sugar/butter mix and combine.

5.  Slowly add your reserved dry ingredients to your wet ingredients, mixing until nicely combined.

6.  Using a spoon or small scoop, drop the cookie dough onto a baking sheet that has been sprayed with non-stick spray.

7.  Bake for about 10 minutes (check the bottoms for done-ness).  If you made larger cookies than me, they will obviously take longer.  I’m trusting you all to know when the cookies are done.  🙂

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Notes:  These cookies taste very pumpkin-y and make your house smell AAAHHH-MAAAAAY-ZING!  They are better once they have cooled 100%, and it will be hard to wait!  You could easily roll them in a little cinnamon sugar before baking.  To me, it seemed like they needed a little….something.  The naked cookies were yummy, but they needed GLAZE.  Yes.  When in doubt add more sugar, right?  …right.  😉

Glaze (these amounts are approximate; I suggest futzing with the ratios to get the taste right for your taste buds)

1/4 Cup Powdered Sugar

1 tsp Vanilla Almond Milk (or alternative milk option of your choice; doesn’t need to be vanilla either, it’s just what I had handy)

1 tsp Maple Syrup

8-10 Drops of Lemon Juice (this helps make it a bit less shockingly sweet)

Combine all ingredients in a small bowl.  Stir together until smooth.  Drizzle over cookies.

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These cookies will certainly help perk up a ho-hum day and fill your house with some fun, autumnal cheer!  They are pretty easy to make, too.  Nick said that these cookies would be good with raisins in ’em.  …I guess I could see that.  Me?  I just want to eat them!

I’m going to bring some with me tonight because we are headed to Santa Barbara to go see Son of Doo-doo and Heather!  Yay for game night!

Next order of business: Kickstarter!  I got my 7th backer today!  Huzzah!  Thank you to all my backers and to all of you who are helping to spread the word.  I am so grateful.  🙂  Keep up the good work and I might share some pumpkin cookies with you!

Oh, wait, you missed the Kickstarter link?  Here it is again!

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