Maple-glazed Sweet Potatoes

vegan, soy-free, gluten-free, grain-free

Adapted from a recipe on Detoxinista

Dessert or vegetable side dish? You decide! Cubes of soft, buttery sweet potatoes are glazed with a sweet maple-cinnamon sauce in this beautiful fall dish. 

Serves: 4-6 / Prep time: 10 min / Total time: 40 min

Ingredients:​​

• 1 pound sweet potatoes (about 2 medium sweet potatoes)
• 1/4 cup maple syrup
• 1/4 cup coconut milk*
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon ground cinnamon
• pinch of cloves
• 1/4 cup pecans
• pinch of salt

Directions:

1. Preheat the oven to 400F. Peel the sweet potatoes and cut into 1-inch cubes. 
2. Combine the sweet potatoes, maple syrup, coconut milk, ginger, cinnamon, and cloves in a large oven-safe skillet (such as cast iron) over medium heat on the stove, and bring the liquid to a boil. Stir to coat the potatoes well.** 
3. Transfer the skillet to the oven, and cook for 10 minutes.
4. Stir the potatoes, then return the skillet to the oven for another 10-20 minutes, or until the potatoes are fork-tender.
   
5. Remove from oven, stir in the pecans, sprinkle with salt, and serve warm.***

*This is a good opportunity to use up the leftover liquid from a can of coconut milk if you made coconut whipped cream for a pie. Just thoroughly stir the liquid and any residual solid coconut cream that's still in the can. If you don't have any coconut milk, feel free to substitute 1 tbsp melted coconut oil.
​**If you don't have an oven-safe skillet, you can simply use a glass or ceramic casserole dish and place it directly in the oven. It will take longer to bake than with the cast iron skillet, so initially bake 20 minutes, stir, and return to the oven to cook for 30-40 min more, stirring every 15 min.
​***Leftovers can be stored in an airtight container in the fridge for up to 5 days.