Crunchy Crusty Sweets by @wickedhealthy 💛
Ingredients: 3 -4 smallish - sweet potatoes, washed, skin on 2 T sesame oil 2 C wasabi sesame seeds 2 T furiake blend 2 T toasted sesame seeds 2 T black sesame seeds 2 T crispy fried garlic Herbage leaves to garnish . Let’s Get Cooking… - Preheat oven to 350. Use 1 T sesame oil to rub and coat mini sweet potatoes. Place in oven, lower to 300 degrees. Roast for 1 hour, turning over half way. They will be done when you can pierce through the potato easily with a skewer, add more time as needed. We’re looking for a cooked and still slightly solid done-ness not too squishy- we want them to hold there shape. Remove from oven when done and allow to cool. This is a great recipe to do the day before. Once cool, carefully peel the skin off. - in a bowl add sesame seeds, crispy garlic and shiso or whatever other kind of furiake you would like. - take the remaining sesame oil and coat your hands to coat each peeled potato lightly. This will be the adhesive the crunchy crust will stick too. - roll into furnace mixture to coat fully – slice and serve. Enjoy! #letscookvegan
Warm up with this traditional beef Irish stew recipe, made with tender beef, hearty vegetables, and savory herbs and spices. Perfect for a cozy night in. It is always a huge hit, so flavorful and incredibly easy to make.
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