4 large garnet yams, peeled
2-3 Tbsp vegan butter or oil (about 5 skinny pats of butter – add more if you want)
1/3 cup maple syrup*
1 tsp cinnamon
other spices I like to add: 3/4 tsp ginger, 1/2 tsp nutmeg, a few dashes cayenne
2/3 cup fresh squeezed orange juice + 1/2 tsp orange zest
1/8 tsp salt (or add after baking – to taste)
* I like grade B maple syrup best for its dark color + flavor. You could also substitute with agave syrup if necessary.
Additional Sugar/Spice topping:
2 Tbsp organic brown sugar
cinnamon to taste (optional)
Optional: Toss in a few golden raisins, chopped pecans, diced apples, chopped walnuts or cranberries into the baking dish. For the marshmallow-lovers out there, toss in a few Dandies vegan marshmallows too.
garnish: a few sprigs of green parsley are a nice touch.
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.
Courtesy of LunchBoxBunch