Garlicky Sweet Potatoes

Candied Yams were a Thanksgiving tradition at my house when I was growing up.  I loves them, so of course, I followed the tradition with my own kids.  But now that my kids are all grown and moved away, I have been looking for some variety in my menu.  (I still get an occasional call:  Mom, how do you make sweet potatoes again?)

So, if you are like me who is looking for a twist on a traditional dish, try these Garlicky Sweet Potatoes by Allyson Kramer and posted on VegNews:

Photo courtesy of WikiMedia

Garlicky Sweet Potatoes

Recipe Type: Thanksgiving Veggie Dish
Author: Allyson Kramer, posted in VegNews
Serves: 6-8
Ingredients
  • 4 large sweet potatoes, scrubbed
  • 3 tablespoons vegan margarine
  • 3 cloves garlic, minced finely
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh sage
  • 2 tablespoons non-dairy milk
  • Salt to taste
Instructions
  1. Preheat oven to 350 degrees. Using a fork, pierce sweet potatoes all over and place onto a cookie sheet. Roast about 45 to 50 minutes, until soft completely through. Let cool about 10 minutes.
  2. In small saucepan over medium heat, combine margarine with garlic, thyme, rosemary, and sage and cook until garlic is tender. Combine with non-dairy milk and remove from heat.
  3. Remove skins from sweet potatoes and transfer to a large mixing bowl. Add herbed butter and milk mixture and, using a hand mixer, mix on high speed until potatoes are fluffy. Season with salt to taste.

 

Over the years, I have changed my candied yam recipe.  I don’t use nearly as much sugar — actually, last time I made them I used maple sugar (which is much better for you than most sugars) and Earth Balance butter.  As much as I love Coconut oil, I did not like it on candied yams.

Do you have a Gluten Free Vegan Thanksgiving recipe you would like to share with us?  Email me at GFDFSandy@gmail.com and I will be happy to share it!

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