Sweet Potato Bake For Veg Heads Recipes

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
• Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
• Bake in the preheated oven until hot, about 45 minutes.

ROASTED SWEET POTATOES AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
• In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
• To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
• Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.

SWEET POTATO BAKE (FOR VEG-HEADS)

Steps:

• Bake sweet potatoes in skins for 1 hour at 350.
• Peel and put in blender with all other ingredients except pecans and blend until smooth Pour into lightly sprayed casserole dish.
• Cover with coarsely chopped pecans.
• Bake at 350 for 30 minutes.