The veggies are fresh, the fruits are ripe and day-drinking in the backyard becomes acceptable again. Try this dish the next time you hit the farmer's market. Bring home a cute guy while you're at it.
What You Need
2 tablespoons olive oil
3 large sweet potatoes, cooked and mashed
1/3 cup almond milk
2 teaspoons vanilla extract
½ teaspoon cinnamon
2 tablespoon chia seeds
2 Bartlett pears, thinly sliced
1/2 cup pistachios, chopped
1 teaspoon olive oil
Related: Heavenly Roasted Pears
How to Make It
Preheat oven to 350 degrees F. Mix smashed potato ingredients until smooth; transfer to a large baking dish. In a mixing bowl, combine pear topping ingredients; gently toss to coat. Pour on top of
sweet potato mixture. Transfer to the oven and bake 40 minutes. Remove from oven; serve chilled atop grilled vegetables or a salad.
Want more recipes like this one? Browse through our vegan recipes to find something yummy!
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an