Agave Roasted Sweet Potatoes Vegan Food

AGAVE ROASTED SWEET POTATOES - VEGAN

Agave Roasted Sweet Potatoes - Vegan image

Make and share this Agave Roasted Sweet Potatoes - Vegan recipe from Food.com.

Provided by KissKiss

Categories Yam/Sweet Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 extra large sweet potatoes, peeled and cut into 1-inch cubes
4 tablespoons extra virgin olive oil
4 tablespoons light agave nectar
2 teaspoons fresh lemon juice
1 teaspoon salt, plus extra

Steps:

Preheat oven to 350 degrees.
Place the potatoes in a 9 x 13 inch baking dish. In a bowl, whisk together the oil, agave nectar, and lemon juice. Pour the mixture over the potatoes and toss until potatoes are coated. Sprinkle with salt, toss again.
Bake, stirring occasionally, for one hour or until potatoes are tender and carmelized.
Season, to taste, with more salt.

ROASTED GARLIC MASHED SWEET POTATOES

Roasted Garlic Mashed Sweet Potatoes image

Make and share this Roasted Garlic Mashed Sweet Potatoes recipe from Food.com.

Provided by Lavender Lynn

Categories Mashed Potatoes

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 head garlic
olive oil
5 large sweet potatoes (Light yellow ones, not the orange yams)
6 tablespoons butter
1/2 cup whipping cream
salt and white pepper

Steps:

Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
Bake the potatoes at 400 degrees for 1 hour or until tender.
Cut potatoes in half, scoop into saucepan and mash.
Squeeze roasted garlic into the mashed potatoes.
Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.

VEGAN SWEET POTATOES AU GRATIN RECIPE BY TASTY

Vegan Sweet Potatoes Au Gratin Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Provided by Greg Perez

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 sweet potatoes, scrubbed
3 tablespoons olive oil
3 cloves garlic, minced
3 sprigs fresh thyme
1 ½ teaspoons pepper
1 ½ teaspoons salt
1 ½ cups raw cashews
1 ¾ cups low sodium vegetable broth, plus more for soaking cashews
3 cloves garlic
½ cup unsweetened coconut milk
⅓ cup nutritional yeast
1 tablespoon lemon juice
½ teaspoon ground nutmeg
½ teaspoon cayenne
1 teaspoon kosher salt
oil, for greasing

Steps:

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
Preheat the oven to 400˚F (200˚C).
Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
Grease a large cast-iron skillet or other ovenproof dish with oil.
Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
Let cool for 15 minutes before slicing and serving.
Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, Sugar 9 grams

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