Another wonderful chef that I’m excited to know and feature is Alyson Blair. Alyson has been vegan for four months and has this to say about her recent transition:
Within 30 days, I lost 10 pounds, my skin texture improved, a chronic illness seemed to disappear and more than anything, my ability to connect with the earth and those around me went into hyperdrive. What was once cloudy was clear, what seemed right before proved itself to be wrong. My shift to veganism has been life changing in many ways.
In addition to her alternative diet, she is a single mother to a very handsome toddler, a Marketing Advocate for Pin-Up Promotions, an avid reader, pretty much hilarious and a great cook. You can follow her funky tweets @PinUpAltPromos.
I hope you enjoy her recipe!
Caramelized Sweet Potatoes
This is an ideal holiday dish, but I serve it throughout the year as a side-dish, breakfast and even dessert alternative.
You’ll need: brown sugar, kosher salt or large grain sea salt, white pepper, allspice, Earths Promise and 3 medium sweet potatoes (either orange, yellow or a mix), a shallow, oven-safe pan/dish
Set the oven for 375 degrees
Peel and cut the sweet potatoes into 1/2 inch thick medallions
Coat each medallion in Earths Promise lightly: just enough for a thin layer
Combine:
1 1/2 cups of brown sugar
1/4 cup kosher or sea salt
1.5 T of white pepper
1 t allspice
Mix thoroughly
Roll the sweet potato medallions into the dry mix until they are thickly coated
Place the coated medallions into your pan of choice. They can be touching one another, but try to avoid layering
Place the dish into the oven uncovered
Bake for 30 minutes or until a carmel crust develops
Let cool for 15 to 20 minutes allowing the carmel to set, then serve and enjoy!