These amazing Vegan Sweet Potatoes are cooked in plenty of vegan butter and stock so they suck up all that flavour before roasting themselves to golden, sticky perfection. They are a fantastic side dish to serve with your holiday feast or Sunday roast!
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 side of each 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 and smoked paprika and 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 crunchy as they cool down.
Sprinkle the potatoes with the nuts and serve. A sprinkle of fresh thyme is nice if you have some.
Use orange-fleshed sweet potatoes or yams.
Don't skip the butter.
Use tasty stock. It all gets absorbed and your potatoes are depending on it. I like to use Better Than Bouillon No Chicken Base to make the stock. It gives the potatoes a really lovely flavour.
Don't rush them in the oven. Let them get all sticky and caramelized.
Prep in AdvanceTo 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 them off, remove them from the fridge, pour over the stock and place them 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.How to store and reheatStore leftover cooked potatoes in a covered container in the fridge for 4 to 5 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.