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Vegan Sweet Potatoes with Candied Pecans

November 16, 2012 by Cara

 

I will be the first to admit that this dish doesn’t necessarily look all that appetizing. Part of the problem was I made this recipe with canned yams and omitted the egg yolks from my stepmom’s famous Thanksgiving recipe–and a bunch of mush is what it turned out to be. However, might I add that it was some of the TASTIEST mush! Scout’s Honor.

I revised this recipe the 2nd time around and used boiled sweet potatoes and not only was it just as good, it was more solid and a much prettier color. Unfortunately the sun was not out for photographs. But please trust me, dear friends, this recipe is so good you will be begging for it again next Thanksgiving.

 Sweet Potatoes with Candied Pecans Recipe

INGREDIENTS:

  • 3 medium sweet potatoes, peeled and cut into even chunks
  • 2 Tb orange juice
  • 2 tsp orange rind
  • 4 Tb brandy
  • 1 tsp salt
  • 1 heaping tsp ground ginger
  • 3 Tb vegan butter
  • 4 Tb brown sugar, packed
  • 1 tsp cornstarch

Topping:

  • 1/3 c. brown sugar
  • 4 tb vegan butter
  • 1 1/2 c. pecan
  • 1 tsp cinnamon

DIRECTIONS:

  1. Boil sweet potatoes until soft to touch with a fork (15 minutes). Drain. Mash with a fork completely and place in oven safe pan.
  2. Mix all ingredients together.
  3. Pour topping over sweet potatoes.
  4. Cover and chill overnight if desired.
  5. Bake 350 degrees for 25-30 min til brown and bubbly.

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Filed Under: Kid-Friendly Tagged With: baking, dairy free, dessert, dinner, egg free, Entree, Food, gluten free, holidays, recipes, thanksgiving, vegan, vegetarian

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Gluten-free and Vegan Pumpkin Pie
Next Post: Non-Dairy Peppermint Hot Chocolate »

Reader Interactions

Comments

  1. Lou

    November 21, 2012 at 6:32 pm

    Nothing wrong with mush – nothing wrong at all. I loved it when Misty ate purees all the time – I got to eat mush on a daily basis!

    I LOVE the sound of this dish – sweet, salty, nutty, serious comfort food, no?

  2. Heather

    November 20, 2012 at 2:00 pm

    Yum- this is Justins favorite dish for the holidays!

  3. Somer

    November 20, 2012 at 9:15 am

    I don’t think I can wait til Thanksgiving to eat that…. Can I come over?

  4. Richa

    November 19, 2012 at 10:51 am

    I hear ya about the way things look sometimes.. but i can imagine the taste.. it has to be delicious!!

  5. Moi Contre Le Vie

    November 19, 2012 at 6:17 am

    I included this yummy looking dish in my Thanksgiving Recipe Round-Up this year – Keep up the good work.

    http://moicontrelavie.com/2012/11/17/mclv-mange-thanksgiving-recipe-round-up/

  6. stephanissima

    November 17, 2012 at 1:03 pm

    My mouth is watering! Wow

  7. tanyascookin

    November 17, 2012 at 11:13 am

    What size pan should this be baked in?

  8. petit4chocolatier

    November 17, 2012 at 9:26 am

    This is heavenly; beyond heavenly! Love it : )

  9. Canned Time

    November 17, 2012 at 5:15 am

    Reblogged this on Canned Time and commented:
    Some wonderful recipe ideas from Cara for your holiday dinners, thanks Cara!

  10. Casey (A Healthy Spin)

    November 16, 2012 at 8:03 pm

    Mmm! Do you know how many it serves, and what should it be baked in? Thanks!

  11. Brooke (Crackers on the Couch)

    November 16, 2012 at 7:22 pm

    Looks good to me, Cara! I love candied sweet potatoes, but nobody else in my house does. Sigh…

  12. Karista

    November 16, 2012 at 5:17 pm

    This is my kind of sweet potatoes! Delicious! Happy Thanksgiving!

  13. Herbivore Triathlete

    November 16, 2012 at 5:05 pm

    Yum! Sweet potato casserole is one of my favorite Thanksgiving sides! I make mine w/o nuts since my brother is allergic.

  14. Gabby @ the veggie nook

    November 16, 2012 at 2:59 pm

    Wow Cara that looks so amazing! I love how carmelized all the sugar got on top!

  15. heatherscreativeconcoctions

    November 16, 2012 at 12:12 pm

    That looks delicious to me 🙂

  16. mmmarzipan

    November 16, 2012 at 11:34 am

    It sounds absolutely delicious, Cara! Again, I am not surprised 😉 xx

  17. Laurel

    November 16, 2012 at 11:18 am

    Ooh, yum. Can I bake it in a pie?

Trackbacks

  1. MCLV Mange: Thanksgiving Recipe Round-Up « Moi Contre La Vie says:
    November 17, 2012 at 10:05 am

    […] Sweet Potatoes with Candied Pecans Recipe from Fork & Beans […]

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