One dish I look forward to each year around the holidays: Sweet Potatoes. Year-round, I usually bake and mash one conservatively sized sweet potato and serve as a side dish for dinner or at lunch. But during the holidays, I pile an armful of garnet yams into my grocery cart in excitement to roast a huge casserole dish filled with tender sweet potato medallions. Yes, there will happily be leftovers – or plenty to serve a hungry crowd. But most sweet potato recipes contain gobs of sticky sweet marshmallows, brown sugar and butter. And I’ve found that just a light accent of sweet spiced flavors can bring those gorgeous, healthy, naturally sweet sweet potatoes to life. Give my Maple-Spiced Glazed Sweet Potatoes a try. Vegan recipe…
Maple-Spiced Glazed Sweet Potatoes
vegan, serves 6+
4 large garnet yams
2-3 Tbsp vegan butter (about 5 skinny pats of butter) note: you can always add more if your want really decadently, buttery potatoes
1/3 cup maple syrup, grade B pref’d
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
2/3 cup fresh squeezed orange juice
1/2 tsp orange zest
1/8 tsp salt
2 Tbsp brown sugar
cinnamon to taste (optional)
1. Preheat your oven to 400 degrees.
2. Wash and dry your sweet potatoes well. I do not do an intense peel of the skin. I don’t mind if a few shreds of skin are left on the potatoes. You could either easily peel the leftover skin off once baked – or eat it! A bit of skin is actually a good thing since it is so high in fiber. Or if you prefer, peel clean to the flesh. Slice into thick 3/4″-1″ medallions. Add to a large mixing bowl
3. Toss the medallions with the orange juice and maple syrup. Add in the spices and zest – toll well.
4. File medallions into a large casserole dish. Pour the maple/juice liquid you just tossed the potatoes in over top. Add in the pats of vegan butter (Earth Balance) all around the dish – just lay on top of potatoes – the butter will melt and disperse and the potatoes cool.
5. Sprinkle the additional sugar/spice mix over top the potatoes (additional cinnamon is optional, I usually just add a pinch to this mix so to not brown the potatoes too much – keep their golden color). Add your pinches of salt (about 1/4 tsp).
6. Cover with foil and bake at 400 degrees for 20 minutes. Uncover potatoes and with a spoon. (if the potatoes appear too dry – gather some of the liquid from the pan and pour over top potatoes to hydrate them, optional). Reduce heat to 375 and bake for an additional 30 minutes – or until the potatoes are perfectly tender. I like to remove the foil and broil the potatoes for a final 3 minutes before serving. This caramelizes the top of the potatoes with the brown sugar.