Sweet potatoes are filling up my VeganWeekly newsletter this week. As the season for pumpkin everything begins, I’ve decided to go all in on sweet potatoes. My sweet potato primer includes recipes for slow-roasting sweet potatoes to optimize their sweetness, a delicious Sweet Potato and Jerusalem Artichoke Soup and a silky-smooth Sweet Potato Pie.
I'm late to this sweet potato party, but excited to try these recipes (and the gnocchi)! I'm intrigued by the slow roasting process, as I'm usually a 425 for 45 minutes kinda gal. The Honey (RA in your comments section) is usually the pie guy, because I'm not really a baker (so much exact measuring!). So, I might turn the sweet potato pie making into a family affair ! :)
I'm late to this sweet potato party, but excited to try these recipes (and the gnocchi)! I'm intrigued by the slow roasting process, as I'm usually a 425 for 45 minutes kinda gal. The Honey (RA in your comments section) is usually the pie guy, because I'm not really a baker (so much exact measuring!). So, I might turn the sweet potato pie making into a family affair ! :)
Sweet potatoes are plentiful here, and I am looking forward to trying that pie! I’ll try that soup, too, if I can find Jerusalem artichokes.
What is your opinion to use roasted sweet potatoes in the soup?
As for roasting sweet potatoes Lukas Volger’s simple roasting with salt and olive oil at 150C oven for 60-90 minutes is amazing.