I haven’t shared any recipes in a while, but thought I’d pass along a couple Thanksgiving favorites. This is one. I make it vegan by using Spectrum shortening instead of butter and adding a little vinegar to some almond milk for the buttermilk. I bake the sweet potato in the oven with the others, instead of cooking it in the microwave. My ex, who is not gluten free and who always has Thanksgiving with us, could eat these by the dozen and wants me to open a food truck selling them. They are really good–and easy.
I had an extra sweet potato and am making them again for dinner to have with some lentil soup.