Leela (SheSimmers.com) and I thank all of the contributors to our fifth Beet ‘n Squash YOU ! event.
My partner in crime fried up some light and crispy sweet potato fritters and served it with the perfect Thai sweet chili sauce.
Meanwhile, I concocted a dessert with sweet potato, ginger, fennel pollen and glutenous rice dough for my mom.
I’m delighted to announce Lorelei’s Sweet Potato Pizza with Tomato Chutney as my pick.
I love how Lorelei presented sweet potato in all it’s natural glory. She sliced them thinly and fanned them neatly on a pizza crust. I especially love the combination of her spicy and tangy tomato chutney with the earthy sweet potato. The best part is her pizza only requires 15 minutes of prep time and another 30 minutes of baking before chow time.
Congratulations, Lorelei! Your healthy and cheerful recipe earned you the title of Battle Sweet Potato’s Winner!
Leela’s pick is Sweet Potato Lamingtons by Allison of A for Aubergine.
“Grated sweet potatoes are added to the batter to make these little cubes of sponge cake, a favorite in Australia and New Zealand. The spongy cubes are dipped on all sides in melted semi-sweet chocolate and rolled in grated coconut. I absolutely cannot wait to try them.”
Both winners will receive a bottle of gourmet balsamic vinegar, courtesy of our sponsor JD Gourmet!
Please feel free to display the badge proudly on your new blog. Your entry is also placed in our Wall of Fame.
“Fennel pollen is an intensely flavorful and aromatic spice. It adds a bold, yet pleasing dimension to most any dish. Fennel seeds may be a better known culinary tool, but they cannot compare to the intensity of flavor or fragrance of the pollen.
The fennel plant grows wild on the sunny inland and coastal fields of California. The flowers are hand collected at the peak of bloom, carefully dried, and screened for the pollen. It is a wild-crafted product. ”
