These garlicky paprika sweet potato fries make a glorious side dish when you're craving carbs, and are my go to snack when I'm craving junk food but want to eat something a little healthier.
This is one of my favorite recipes and I make it all the time. I love cooking sweet potatoes this way because they become soft and creamy in the middle and almost taste like custard, but the crispy ends taste like toasted marshmallow.
Sweet potatoes are one of my favorite vegetables, and they are super versatile, but they can be difficult to cut. Here are the tips and techniques that I use to make the job a little easier.
This fudgy sweet potato chocolate frosting works great over my Chewy Sweet Potato or Adzuki Bean Brownies, and it's delicious enough that you can eat it by itself with a spoon. It tastes better than any store brought chocolate frosting, and it's refined sugar free, dairy free, and vegan.
These brownies are the brownies of dreams. They have a rich, deep chocolate flavor, but are not too dark or too sweet, and they taste like the best brownie you have ever had. A great way to use up extra sweet potatoes or adzuki beans.
How to make the most of your excess lemons. Easy trick to always have lemon juice and zest on hand when you need it.
A super simple recipe for dairy free and refined sugar free nian gao (Chinese New Year Cake) with homemade red bean filling. Tastes just like the traditional version.
These baked oat and brown rice tortilla chips are just as satisfying as any chips fresh from the fryer. Perfect with any dip or salsa. Can also be made in tostada sizes.
If you've ever known the struggle of baking cookies and not being able to get the little cap off of the vanilla extract bottle, this one's for you.
These delicious blueberry muffins are made with oat flour, and taste just like the muffins that you remember eating when you were a kid. They are amazingly good, and have just the right amount of blueberries to give the muffins a great fruity brightness that you'll love.