Maple Walnut Sweet Potatoes
There are a lot of recipes for sweet potatoes so this one may not be that different from others on the internet. I did tweak this recipe to use vegetable broth instead of chicken stock to make this recipe vegan. If you have any vegetarians or vegans that will be joining you for Thanksgiving, make sure to add this to your menu. It’s gluten-free and vegan, as long as you use dairy-free butter and vegan/vegetable stock.
Since these potatoes are baked in the oven, you can use either a round casserole dish or a 13×9 baking dish. I like to use Earth Balance dairy-free, soy-free butter to coat the pan instead of vegetable spray – it adds more flavor to the dish.
This dish can also be prepared ahead of time and stored in the refrigerator up to two days in advance of baking. When you are ready to bake, simply heat the oven to 400 degrees and bake for 30-40 minutes.
Maple Walnut Sweet Potatoes
Author: Originally recipe printed by Pyrex; modified to remove dairy and to use vegan ingredients.
Prep Time: 45 minutes to 1 hour
Cook Time: 30-45 minutes
Serves: 6-8 people
4 lbs of sweet potatoes (about 6 large potatoes)
¾ cup of maple syrup
½ cup of vegetable or vegan broth
2 tablespoons of Earth Balance dairy-free, soy-free butter
1 ½ teaspoons Kosher or sea salt
¼ teaspoon ground black pepper
½ cup of brown sugar, divided
1 cup of chopped walnuts
½ teaspoon ground ginger
½ teaspoon cinnamon
- Peel the sweet potatoes and cut into 1” slices.
- Add the sweet potatoes to a large pot and fill with vegetable stock to cover the potatoes. Bring the water to a boil and cook until the potato slices are tender but not mushy, about 10 minutes.
- Drain the potato slices and set aside to cool to room temperature.
- Using a pastry brush, generously coat either a round casserole dish or a 13×9 baking dish with softened Earth Balance dairy-free butter.
- Add the potatoes to the casserole or baking dish in layers. Before adding another layer, sprinkle the potatoes with brown sugar (about 1-1/2 tablespoons of sugar)
- In a saucepan, heat the maple syrup, vegetable stock, dairy-free butter, salt and black pepper. Bring to a boil and let cook until the liquid is reduced by half and has lightly thickened. Pour the liquid over the potatoes.
- As the sauce is thickening, combine the walnuts, 1 tablespoon of brown sugar, ginger, cinnamon, and the remaining ½ teaspoon of salt in a small bowl.
- If you want to prepare this dish ahead of time, stop after step 7. Cover and refrigerate the potatoes until you are ready to bake. If you are ready to bake, preheat the oven to 400 degrees.
- Sprinkle the walnut mixture over the potatoes.
- Place in the preheated oven and bake for 30-40 minutes, or until the potatoes are lightly brown. Using a pastry brush or turkey baster, baste the potatoes two to four times during baking.
- Serve immediately or place in a warming drawer until ready to serve.