I’m enjoying both summer squash and sweet potatoes topped with smarshmallows.
I found some really gorgeous yellow squash and fried it up along with some sweet onions, and I also made some dried black eyed peas and brown rice. I love my black eyeds with some sort of pickle or relish, Pickapeppa sauce, or both. This time I had sweet onion relish that was pretty good. Eventually, I’ll want to make my own relish for my peas.
The star of the show, though, was the creamed sweet potatoes with Dandies marshmallows on top. I baked the taters, then whipped them with some maple syrup and almond milk. The Dandies went on top for a quick blast in the broiler to make them all gooey and delicious.
I’m not waiting for Thanksgiving to enjoy a treat like this. The beginning of fall, even when it’s still in the 90s, is a perfect time for me.