Agave Roasted Sweet Potatoes Vegan Recipes

AGAVE ROASTED SWEET POTATOES - VEGAN

Agave Roasted Sweet Potatoes - Vegan image

Make and share this Agave Roasted Sweet Potatoes - Vegan recipe from Food.com.

Provided by KissKiss

Categories Yam/Sweet Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 extra large sweet potatoes, peeled and cut into 1-inch cubes
4 tablespoons extra virgin olive oil
4 tablespoons light agave nectar
2 teaspoons fresh lemon juice
1 teaspoon salt, plus extra

Steps:

Preheat oven to 350 degrees.
Place the potatoes in a 9 x 13 inch baking dish. In a bowl, whisk together the oil, agave nectar, and lemon juice. Pour the mixture over the potatoes and toss until potatoes are coated. Sprinkle with salt, toss again.
Bake, stirring occasionally, for one hour or until potatoes are tender and carmelized.
Season, to taste, with more salt.

VEGAN SWEET POTATOES AU GRATIN RECIPE BY TASTY

Vegan Sweet Potatoes Au Gratin Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Provided by Greg Perez

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 sweet potatoes, scrubbed
3 tablespoons olive oil
3 cloves garlic, minced
3 sprigs fresh thyme
1 ½ teaspoons pepper
1 ½ teaspoons salt
1 ½ cups raw cashews
1 ¾ cups low sodium vegetable broth, plus more for soaking cashews
3 cloves garlic
½ cup unsweetened coconut milk
⅓ cup nutritional yeast
1 tablespoon lemon juice
½ teaspoon ground nutmeg
½ teaspoon cayenne
1 teaspoon kosher salt
oil, for greasing

Steps:

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
Preheat the oven to 400˚F (200˚C).
Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
Grease a large cast-iron skillet or other ovenproof dish with oil.
Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
Let cool for 15 minutes before slicing and serving.
Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, Sugar 9 grams

VEGAN HARVEST BAKED SWEET POTATOES AND APPLES

Vegan Harvest Baked Sweet Potatoes and Apples image

A cheering fall and winter vegan recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only.

Provided by John Crines

Categories Side Dish Vegetables Sweet Potatoes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

4 large sweet potatoes
1 teaspoon vegetable oil, or as needed
2 tablespoons vegan margarine (such as Earth Balance®), melted
⅓ cup maple syrup
2 large apples - peeled, cored, and thinly sliced
1 pinch cinnamon, or to taste
1 pinch ground cloves, or to taste
½ cup apple juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
Bake in the preheated oven until cooked through but still firm, about 20 minutes.
Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 85 g, Fat 4.8 g, Fiber 10.9 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 206.5 mg, Sugar 32.7 g

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