@vanillynbakery: moist buttery lemon bundt cake soaked in bright lemon syrup. lots of citrus vibes 💛🍋🍋‍🟩✨ recipe is up! #lemonbundtcake #lemoncake #homebaking

Vanillyn Bakery
Vanillyn Bakery
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Region: SG
Monday 09 November 2026 02:04:47 GMT
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Glazed sweet potatoes with feta and pecans — sweet, savory, sticky, crunchy, and the side dish everyone fights over at the table. Here’s what you need (serves 6-8): Ingredients: 2 large sweet potatoes, peeled and sliced into thick rounds (~½ inch) · 1.5 tbsp olive oil · 1 tsp salt · ½ tsp black pepper The balsamic glaze: 2 tbsp aged balsamic vinegar · 1.5 tbsp honey or maple syrup · 1 tsp Dijon mustard · ½ tsp garlic powder · ¼ tsp ground cinnamon · ¼ tsp smoked paprika · pinch of salt To finish: ⅓ cup / 40g pecans, roughly chopped · ⅓ cup / 60g feta, crumbled · optional: fresh thyme or parsley Here’s how: Toss sweet potato rounds in olive oil, salt and pepper — spread in a single layer on a lined baking tray Roast at 200°C / 400°F for 25 mins until softened and starting to brown While they roast, spread pecans on a small tray and toast for 4–5 mins until fragrant — set aside Whisk together all glaze ingredients in a small bowl Brush glaze generously over both sides of the sweet potato rounds — roast another 10–15 mins until sticky and caramelized (optional: finish 2–3 mins under the grill for extra colour) Transfer to a serving plate, scatter over toasted pecans and crumbled feta, add fresh herbs if using — serve warm Easily scalable for more servings. Vegetarian, gluten-free, and works for Thanksgiving, Christmas or just a Tuesday night. 🙌 Full recipe at Cooked & Loved. #glazedsweetpotatoes #sweetpotatoside #balsamicglaze #thanksgivingsides #christmassides #sweetpotatoes #holidaysides #vegetarian #glutenfree #fetacheese #cookedandloved
Glazed sweet potatoes with feta and pecans — sweet, savory, sticky, crunchy, and the side dish everyone fights over at the table. Here’s what you need (serves 6-8): Ingredients: 2 large sweet potatoes, peeled and sliced into thick rounds (~½ inch) · 1.5 tbsp olive oil · 1 tsp salt · ½ tsp black pepper The balsamic glaze: 2 tbsp aged balsamic vinegar · 1.5 tbsp honey or maple syrup · 1 tsp Dijon mustard · ½ tsp garlic powder · ¼ tsp ground cinnamon · ¼ tsp smoked paprika · pinch of salt To finish: ⅓ cup / 40g pecans, roughly chopped · ⅓ cup / 60g feta, crumbled · optional: fresh thyme or parsley Here’s how: Toss sweet potato rounds in olive oil, salt and pepper — spread in a single layer on a lined baking tray Roast at 200°C / 400°F for 25 mins until softened and starting to brown While they roast, spread pecans on a small tray and toast for 4–5 mins until fragrant — set aside Whisk together all glaze ingredients in a small bowl Brush glaze generously over both sides of the sweet potato rounds — roast another 10–15 mins until sticky and caramelized (optional: finish 2–3 mins under the grill for extra colour) Transfer to a serving plate, scatter over toasted pecans and crumbled feta, add fresh herbs if using — serve warm Easily scalable for more servings. Vegetarian, gluten-free, and works for Thanksgiving, Christmas or just a Tuesday night. 🙌 Full recipe at Cooked & Loved. #glazedsweetpotatoes #sweetpotatoside #balsamicglaze #thanksgivingsides #christmassides #sweetpotatoes #holidaysides #vegetarian #glutenfree #fetacheese #cookedandloved

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