Desserts · Gluten Free · Recipes

Maple-Cinnamon Glazed Sweet Potatoes! (Vegan)

Fourth on the healthy Thanksgiving Menu: Maple-Cinnamon Glazed Sweet Potatoes!

Y’all didn’t think I forgot about dessert did you?

One dish I am constantly looking forward to at Thanksgiving: Sweet Potatoes.

 

I love sweet potatoes in any form to be honest. Roasted, baked, fried, I really do not care. Now most of the time for Thanksgiving they are served as a dessert. You might be familiar with the ever popular dish: sweet potato casserole.

This is my new favorite way to serve sweet potatoes for Thanksgiving!

I wanted to make something extremely similar, but with way less sugar and way less fat.
Not quite a casserole, but I’ve found that just a light accent of sweet spiced flavors can bring those gorgeous, healthy, naturally sweet sweet potatoes to life.

Scoop spoonfuls of this onto your plate and don’t feel guilty about it!

Completely plant based and guaranteed to cure your sweet tooth and complete your entire Thanksgiving meal!

Cheers!

Maple-Cinnamon Glazed Sweet Potatoes!

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Author: The Winey Vegan
Recipe type: Dessert
Cuisine: Vegan
Serves: 4-8
Photos by Emily Morris

Sweet potatoes
WHAT YOU NEED:

  • 2 sweet potatoes, peeled and diced
  • 1 – 2 Tbsp. vegan earth balance butter
  • 1/4 C maple syrup
  • 1 Tbsp pure honey (optional)
  • 1/4 C  brown sugar (little more to top)
  • 1 Tbsp cinnamon
  • 1 tsp allspice
  • 1 tsp vanilla extract

Toppings (optional)

  • Pecans
  • Maple Syrup
  • Brown Sugar
  • Almonds
  • Graham Cracker Crumbles 

METHOD:

  1. Fill a large pot with water and bring to a boil. Once boiling add sweet potatoes and cook until tender, about 8 minutes. Remove from the heat and drain.
  2. Preheat the oven to 400°F. Prepare a casserole dish with nonstick cooking spray or margarine.
  3. Place the butter, syrup, sugar and spices in a small bowl and microwave for about 35 seconds, or until everything has melted and mixes together forming a glaze.
  4. Once the glaze is ready and the potatoes have completely drained, scoop the potatoes into the casserole dish and pour the glaze over. Toss the potatoes in the glaze so they are equally coated. Top with a few sprinkles of cinnamon.
  5. Bake uncovered for 30 minutes until edges of potatoes are browning and crisp. Halfway through, with a spoon, stir the potatoes to recoat them in the glaze that accumulates at the bottom.
  6. Serve warm! (I like to drizzle a little more syrup and sprinkle cinnamon just before serving)

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If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with. {Like, subscribe, rate}

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