Glazed Sweet Potatoes with Cranberries and Pecans

 
3 lbs. sweet potatoes, unpeeled
1/3 cup dried cranberries
1/3 cup maple syrup
3 T. vegan margarine
2 T. Sucanat (or brown sugar from sugar beets)
1/4 cup coconut
1/4 t. ground ginger
safflower oil, for oiling casserole dish
1/2 cup pecans, roughly chopped
 

In a medium pot, place the sweet potatoes, cover with water, and cook them over medium-high heat for 20-25 minutes or until fork tender. Remove the sweet potatoes from the water and set aside to cool. Meanwhile, in a small saucepan, place the maple syrup, dried cranberries, margarine, Sucanat, coconut, and ginger, and cook the mixture over low heat for 5 minutes. Remove the sauce pan from the heat. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish, and set aside. When the sweet potatoes are cool to the touch, peel them, and cut them into large chunks. Place the chunks of sweet potato in the prepared casserole dish, pour the cranberry mixture over them, and then sprinkle the chopped pecans over the top. Bake at 350 degrees for 7-8 minutes or until the pecans are lightly toasted and fragrant.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett