Recipe: Ashley’s sweet potato bread and pistachio stuffing! »
Ashley Arnerich sent us a photo of her Thanksgiving dinner, which included a delicata squash full of unique and really tasty (seeming!) stuffing. Greedily, I wanted the recipe for myself, but because this is your Vegansaurus, how could I ask her for it and not share it with everyone? Even better, you can make the sweet potato bread separately, so even if you don’t want stuffing, now you’ve got a recipe for seasonal quick bread.
Note that she offered to take extra time out of her schedule to figure out the measurements more precisely, but I said, if winging it worked for you and every other cook before Fannie Farmer came along, then let’s just post the recipe the way you came up with it, and let our clever readers be creative as well. So thank you, Ashley!
The sweet potato bread and pistachio stuffing was as good as is sounds. But I don’t actually have a recipe, and since I never measure this might frustrate you!
Sweet potato bread
1 tsp. vanilla
½ to ¾ cup soy creamer
1 tsp. apple cider vinegar
½ cup beet sugar syrup (from Ikea— seriously tastes like a See’s caramel lollipop), but I’m sure any other sweetener would do
2 cups whole wheat flour
dash of cinnamon
1½ Tbsp. Earth Balance
1½ Tbsp. vegan shortening
½ to ⅔ cup sweet potato butter (puree, sugar and water)*
In one bowl, combine all the wet ingredients, vanilla through beet sugar syrup. In a second bowl, mix together flour, cinnamon, baking powder and salt; then mash in the Earth Balance and shortening with a fork. At this point I wasn’t even sure what I was making, muffins? biscuits? Then fold the sweet potato butter into the dry ingredients, and add the entire mixture to the bowl of wet ingredients. It looked like cake batter, so that’s how I treated it, baking it at 350 for 20 to 25 minutes, but the recipe is going to depend on how you make it, i.e., it’s a little unpredictable.
That was good, and I had a lot left over this morning and I’m all about using shit up, and since it was just me I was cooking for I decided to make stuffing. The cake was nice and moist the night before and thats no good for stuffing so I cut it into chunks and toasted it on low while I did all my mise en place for lunch.
Sweet potato bread and pistachio stuffing
Saute onions and garlic with rosemary, sage, and thyme; deglaze with red wine. I also added some warm mushroom stock, nutmeg, and black pepper.
Pour all this onto the sweet potato bread chunks and some toasted pistachios, stirring gently because the bread is fragile. Stuff into the already roasted delicata squash halves and bake for about five minutes.
Yum! I’d share but I’m in Austin. Hope this works for ya, I really should measure but it’s annoying when you’re hungry!
*or make your own!
[Ikea-sourced beet sugar syrup by tracy van cort]