Maple Glazed Sweet Potatoes (Vegan)


Traditional sweet potato casserole has never been a necessity at our Thanksgiving table– as no one in my house is a fan of marshmallow topping– but it would seem wrong to omit these naturally sweet roots entirely.

SONY DSC

Which is why I decided to try something new this year! These maple glazed sweet potatoes are bursting with fall flavor, without all of the milk, butter and refined sugar that comes with traditional sweet potato casserole. They’re also less labor intensive to prepare!

Featuring pure maple syrup, fresh ginger and a touch of coconut milk, this naturally sweetened glaze will leave no one at the table missing their marshmallows.

Maple Glazed Sweet Potatoes (Vegan)
serves 4

Adapted from this recipe

Ingredients:

2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1-inch chunks
1/4 cup coconut milk
1/4 cup pure maple syrup
1 teaspoon fresh ginger, minced
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
pinch of salt

Directions:

Preheat the oven to 400F. Combine the ingredients in a large oven-safe skillet over medium heat on the stove, and bring the liquid to a boil. Stir to coat the potatoes well.

Transfer the skillet to the oven, and cook for 10 minutes. Stir the potatoes, then return the skillet to the oven for another 10 minutes, or until the potatoes are fork-tender. Sprinkle with salt and serve warm.

SONY DSC

5.0 from 4 reviews
Maple Glazed Sweet Potatoes (Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A naturally sweetened sweet potato dish, perfect for the holidays!
Ingredients
  • 2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1-inch chunks
  • ¼ cup coconut milk
  • ¼ cup pure maple syrup
  • 1 teaspoon fresh ginger, minced
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • pinch of salt
Instructions
  1. Preheat the oven to 400F. Combine the ingredients in a large oven-safe skillet over medium heat on the stove, and bring the liquid to a boil. Stir to coat the potatoes well.
  2. Transfer the skillet to the oven, and cook for 10 minutes. Stir the potatoes, then return the skillet to the oven for another 10 minutes, or until the potatoes are fork-tender. Sprinkle with salt and serve warm.

Enjoy!

Reader Feedback: What’s your favorite way to serve sweet potatoes over the holidays?

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

23 thoughts on “Maple Glazed Sweet Potatoes (Vegan)

  1. Abbi*tarian

    This is such a great sweet potato side! I esp. love the inclusion of coconut milk! Thanks! I’m looking forward to making this – maybe even before Thanksgiving :0)! I hope you & your family have a wonderful holiday!

    Reply
      1. Michelle Emanuel

        Re: the maple glazed sweet potato recipe, what does the coconut milk bring to the recipe? Can I make it without coconut or any type of milk ?

        Reply
  2. melissa

    I make something similar to this but toss in some raisins during the last few minutes. I love the flavor contrast they add. Our family has never been a sweet potato marshmallow casserole group either. I look forward to trying this version!

    Reply
  3. Ingrid

    Hi
    I am a new reader and I love every one of your posts. I have made several
    Things from you and can’t wait to try this. Love the coconut milk idea

    Reply
  4. Jess

    I’m trying to watch my sugar intake so I’m thinking of omitting the maple syrup and I also don’t have access to the pure kind. I don’t mind comprising the flavor a little, and I find sweet potatoes to taste delicious by themselves. Do you think it’ll still taste good without the maple flavor?

    Reply
    1. carrie

      you might get good flavor by adding a bit of maple extract and some other sweetener if you want that extra sweetness (stevia, xylitol, etc…) in place of the maple syrup.

      Reply
  5. Juniper

    When I lived in Japan, I used to eat honey-glazed sweet potatoes with sesame seeds (daigaku imo)every fall (YUM). This looks like another fun way to eat them up now that I’m back in the States!

    Reply
  6. Laura

    What kind of coconut milk do you use – the kind that is sold in the dairy case or the full fat kind in cans? Thanks!

    Reply
  7. Pingback: Paleo Thanksgiving Recipes - Paleo Spirit

  8. Pingback: 10 Tips for Delicious, Healthy Thanksgiving Recipes | Muscle For Life

  9. Makayla

    Hi Megan,
    I’m a little bit confused. Do you bake the sweet potatoes first before combining the ingredients on the stove? Thanks for another great recipe. 🙂

    Reply
  10. June

    I made these last night and they were delicious! I used full fat canned coconut milk and omitted the ginger.

    Thank you for a simple , wholesome, delicious recipe!

    June

    Reply
  11. Yuka

    OMGGGGG!

    I’m literary having this for my lunch as I type here!
    I don’t think I can leave any for others to try! I know it’s quite a lot for one person, but I cannot stop this! So delish!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: