Vegan Coconut Maple Glazed Sweet Potatoes with Toasted Walnuts
Toasted walnuts are the finishing touch on these flavorful and healthful sweet potatoes.
Course: Side Dish
Keyword: coconut, maple, maple glazed, sweet potatoes, vegan, vegetarian
Servings: 6
Author: Mark Reinfeld
Ingredients
½cupwater
2large sweet potatoes, sliced in half lengthwise
½cupfull fat or lite coconut milk
2-3tablespoonsmaple syrup
½teaspoonvanilla extract
½teaspoonpumpkin spice mix
Pinch sea salt
¼cupchopped walnuts, optionally toasted in a 350°F oven for 10 minutes
Instructions
Preheat the oven to 425°F. Place the water in a 9 inch by 13 inch casserole dish.
Add the sweet potatoes, cut side on the top.
Cover with aluminum foil, being sure not to have the foil contact the food, and bake until just tender, approximately 45 minutes, depending upon the size of the sweet potatoes.
Remove from the oven.
Place the coconut milk, maple syrup, vanilla, pumpkin spice mix, and salt in a small bowl and whisk well.
Poke some holes in the sweet potatoes with a fork. Pour the coconut milk mixture over the potatoes and return to the oven. Bake for an additional 10 minutes. Remove from the oven and place potatoes on a serving dish.
Top with any of the coconut milk mixture left in the dish, as well as the chopped walnuts before serving.
Notes
Recipe courtesy of Chef Mark Reinfeld ofVegan Fusionand theDoctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame