Candied sweet potatoes with lots of butter and marshmallows used to be THE DISH at my family Thanksgiving dinners every year, or at least for me it was. I don’t know what it was that drew me to it. After going vegan, and becoming more conscious of my diet, this dish was no longer a part of my Thanksgiving menu. I could have swapped the butter with some earth balance and used vegan marshmallows instead, but I wanted a recipe more agreeable with my whole-foods, plant-based diet.
When Yvonne and I discussed the concept of this recipe for our 2014 Vegan Gluten-free Sweet Eclectic Thanksgiving Menu, I had nothing but a smile on my face. I was soooo excited to see what the chef in her would whip up and I am pleased to say this recipe was everything I wanted, and more. Plus, it is refined sugar-free with a fat-free option!
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
I asked Yvonne what the purpose of the oil was, and it was just to give it a sheen, for it to appear glazed over. It is not necessary. When I remake this, I am going to omit the oil. It will turn out just as delicious and I don’t really mind the change in appearance.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
- 4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes
- ¾ cup orange juice, fresh
- 1 ½ cup filtered water
- 1 cup medjool dates, pitted
- 2 Tbsp coconut oil*
- 1 tsp vanilla extract
- ¼ tsp cinnamon, ground
- Preheat the oven to 400 degrees F.
- Wash, peel, and cut the sweet potatoes or yams. Place them in an 8”x8” or 9”x9” casserole dish, and place the casserole dish in the center of a baking sheet, lined with parchment paper or a silicon mat.
- In a blender, add the remaining ingredients: orange juice, filtered water, pitted medjool dates, cinnamon, vanilla extract, and oil. Blend well, until the dates are pulverized. If the mixture is a little chunky, that’s fine.
- Pour the wet mixture over the sweet potatoes or yams and toss to coat. Place in the oven for about 45-55 minutes, tossing every 15 minutes, and cook until the sweet potatoes or yams are fork tender.
If made a day in advance, remove from the refrigerator and place in a 350 degree F oven for about 20 minutes.
The oil was only for it to appear glazed over. It is not necessary, and it will turn out just as delicious without it.
A big thank you goes to my friend and vegan chef Yvonne Ardestani for collaborating with me to create a 2014 Vegan Gluten-free Thanksgiving Menu.
If you want to learn more about Yvonne and where to find her, you can read my interview with her here.