Whether topped with gooey marshmallows or roasted with maple syrup, sweet potatoes are the perfect side dish for a fall supper. This version from VN contributor Nava Atlas combines fresh squeezed orange juice and a hint of pumpkin pie spice to take these taters from simple to amazing.
Serves 6 to 8
What You Need:
2 tablespoons vegan margarine, melted
Juice of 2 oranges (1/2 to 3/4 cup)
1/2 teaspoon salt
1/3 cup maple syrup
1 teaspoon pumpkin pie spice
5 large sweet potatoes, peeled and sliced 1/4-inch thick
What You Do:
1. Preheat oven to 375 degrees. In a large mixing bowl, combine margarine, juice, salt, maple syrup, and pumpkin pie spice, and stir until combined. Add sliced potatoes, toss, and transfer to a lightly oiled 9 x 13-inch baking dish.
2. Cover and bake until sweet potatoes are just tender, about 40 minutes. Stir once or twice to distribute liquid over potatoes. Uncover, and bake until glaze thickens, about 10 to 15 minutes. Cover and keep warm until ready to serve.
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