Lightly sprinkle sweet potatoes with flaky sea salt (optional, but a good contrast to sweet sauce). Uncover pan let cool for about 10 minutes before serving. Transfer sweet potato filling to large bowl. Carefully scoop out the insides leaving the skins intact. Just be sure to check on the tenderness after the 40 minute mark. Air fry at 400✯ for 40-45 minutes or until tender and cooked through. They should be slightly caramelized on the outside, but creamy and soft on the inside! NOTE: If you are doubling the recipe (5-6 potatoes) and using a 9x13" baking dish, it may take up to an hour to bake all the sweet potatoes evenly. Bake, uncovered, 15-20 minutes or until bubbly, basting with sauce occasionally. When sweet potatoes are cool enough to handle, peel potatoes and cut into wedges. Then stir in 1/4 cup brown sugar, 1/3 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp vanilla. While potatoes cool, preheat oven to 375. In a medium bowl melt 1.5 tbsp Vegan butter. While the sweet potatoes are steaming, you can make the candy mixture. Turn heat to medium and cover with a lid. If knife cannot be easily inserted and removed (like butter!), pop ’em back in the oven for another 5-10 minutes, then check again. Place chopped sweet potatoes into the basket. Bake for an additional 20 minutes remove and stir again. Cover the dish with foil, and place dish back into oven. Remove potatoes from oven, and gently stir. Remove pan from heat stir in vanilla extract. Bring sauce to a low boil while stirring (2 minutes). Add water, maple syrup, brown sugar, orange zest, cinnamon, nutmeg and Sylvia’s Secret Seasoning stir to combine.
Place the baking dish in the oven and bake for 35 to 40 minutes or until syrupy. Next, sprinkle the sugar over the sweet potatoes. Spray a 2 quart baking dish with non-stick spray (sides and bottom). While this is a round casserole dish, it holds the equivalent of an 8×8 baking dish. With mouth watering tastes from ingredients like pure maple syrup, brown sugar, ground nutmeg, and Sylvia's Secret Seasoning this dinner will be a new holiday favorite.ġ/4 cup butter, equals 4 tbsp (1/2 stick)ġ tsp Sylvia's Secret Seasoning, 3/4 for sauce, reserve 1/4 to sprinkle as a garnish Create the perfect meal to be shared by everyone. Take the time and prep the sweet potatoes the right way, and there will be no problems.Sweeten up your Thanksgiving this year with this delicious recipe. If you try and prep this dish using hot sweet potatoes, you will get sweet potato casserole, not candied sweet potatoes. You can either bake the sweet potatoes the day before, or the morning you make this dish. You definitely have some prep work with this recipe, but it’s well worth it. These healthy candied sweet potatoes will definitely impress anyone who loves a more traditional version of this recipe. If you aren’t able to go to Trader Joe’s, I also like the Tree Top brand, which can be found at Walmart and Target.Įither brand works, and gives a delicious and strong apple flavor, making this dish even more amazing. I like the unfiltered variety from Trader Joe’s. If you’re not able to find unfiltered apple juice, you can use regular apple juice. To give a stronger flavor to the dish, I chose an unfiltered apple juice. Instead of butter, we are omitting it and adding more apple juice. That is how I created my favorite healthy candied sweet potatoes. I prefer using pure maple syrup as my sweetener of choice, and I knew it would work in this recipe. In a straight-sided 10-inch saute pan with a tight-fitting lid, combine sweet potatoes, butter, brown sugar, salt, pepper, and 1/2 cup water. Being plant-based, I don’t eat butter or lots of sugar. I wanted to enjoy the same flavors and deliciousness, but in a healthier way without the butter. My aunt Tina has always made the best candied sweet potatoes, but they are definitely loaded with butter and sugar. Candied sweet potatoes have been apart of my Thanksgiving tradition since I was a little kid.
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