These amazing Vegan Sweet Potatoes are cooked in plenty of vegan butter and stock so they suck up all of that lovely flavour before roasting themselves to golden, sticky perfection. They are a fantastic side dish to serve with your holiday feast or Sunday roast!
And here we are with one of my favourite sweet potato recipes! Golden, caramelized and sticky, these amazing vegan sweet potatoes are a fantastic side dish to serve with your holiday feast or Sunday roast. They make a great alternative to the usual vegan sweet potato casserole.
We're talking soft, sweet and savoury with melting insides, sticky, caramelized outsides and a tumble of crunchy, nutty, smoky pecans all working their magic together to make these the best vegan sweet potatoes. The taste amazing!
Here's what you'll be needing to make these irresistible and naturally gluten-free vegan sweet potatoes:
And a few ingredient notes:
- Sweet potatoes - There are so many varieties of sweet potato. For this recipe though you should use orange-fleshed ones like the Beauregard, Garnet or Jewel varieties. Yams will work well too.
- Vegan Butter - Yes ... we're smearing vegan butter ALL over the sweet potatoes and I'm not sorry! There is no sub in this recipe. They just wouldn't be the same without.
- Pecan nuts - Walnuts would work well too. Pecans kind of feel more holiday-like though, don't you think?
- Smoked paprika - Just a touch is needed on the nuts. That smoky flavour though is EVERYTHING. Chipotle powder will work as a stand-in.
- Brown sugar - Dark or light. You can use coconut sugar instead.
- Maple syrup - This must be the real stuff and not pancake syrup.
How To Make Vegan Sweet Potatoes
Here's the rundown on how to make these AMAZING Vegan Sweet Potatoes:
- It all starts with sweet potatoes cut into rounds then schmeared all over with vegan butter, cinnamon and thyme. Use a baking sheet that has a rim.
- Then things get roasty.
- Once roasted, we pour a cup of stock all over.
- Then we cook them some more.
And as if that's not enough, then comes a tumble of smoky stovetop candied pecans!
- Add the pecan ingredients to a pan.
- Then cook in the pan for 5 minutes before letting them cool and crisp up.
And just like that ... BOOM ... You are in best ever vegan sweet potatoes territory!
Success Tip - Use orange sweet potatoes or yams and don't rush them. The best results come from letting them get really sticky and caramelized!
Store leftover potatoes in an airtight container in the fridge for 3 to 4 days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes or until hot. It's probably wise to pick the pecan nuts off before you put them in the oven so they don't burn then add them back after.
If your super organized self wants to prepare these sweet potatoes in advance, just follow the recipe up until the end of the roasting part and stop before you add the stock. Let the potatoes cool in the pan. Don't move them or they might break up. Cover the entire pan and store in the fridge for 2 to 3 days.
Then when you want to finish it all off, remove the potatoes from the fridge, pour over the stock and place the potatoes back in the oven at the same temperature and continue as if you never stopped. Simply cook until the liquid has gone as per the instructions, then serve with the nuts sprinkled over the top.
The nuts can be made up to a week before, left to cool, then stored in a jar in a cool place until you need them.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Best Vegan Sweet PotatoesAuthor:
- Preheat oven to 475 °F (246 C).
- Peel the sweet potatoes and cut into rounds about 1 inch thick.
- Using clean hands, rub the butter generously all over each potato and lay them in a single layer on a rimmed metal baking tray. It must be a metal tray and not glass or ceramic and it needs to have a rim because you will be pouring some liquid on later.
- Sprinkle with 1 teaspoon of the thyme, ¼ teaspoon of the pepper, ½ teaspoon of the cinnamon and a little salt, then flip the potatoes and do the same to the other sides with the remaining thyme, cinnamon, pepper and salt.
- Put the potatoes in the oven for 15 minutes. Remove. Flip each one over and return to the oven for another 15 minutes.
- Remove from the oven again and pour over the vegetable stock. Return to the oven and cook until the liquid has just disappeared. It should take around 20 to 25 minutes.
- While the potatoes are cooking, put the pecan nuts in a small non stick pan. Add the coconut sugar, maple syrup, smoked paprika, cinnamon and salt then stir to coat them. Put the pan over a medium heat, and let the nuts cook for about 4 to 5 minutes until bubbly and sticky. Keep them moving frequently. Don't leave them unattended as they burn easily.
- Turn off the heat and carefully spoon the nuts onto a parchment paper or silicone mat lined plate. Spread them out in a single layer with a spoon and leave to cool. They will get hard and crunchy as they cool down.
- Sprinkle the potatoes with the nuts and serve. Some fresh thyme is nice if you have some too.
This recipe was originally published on October 27th 2019. I've updated the post and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!