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.
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.
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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.
A naturally sweetened sweet potato dish, perfect for the holidays!
- 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
- 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.
Enjoy!
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Reader Feedback: What’s your favorite way to serve sweet potatoes over the holidays?
Cecile Quinlan
Used this recipe to make sweet potato casserole.Used 5lbs of potatoes & multiplied all ingredients according. Everyone loved them! Next time think I’ll try coarsely ground pecans on top too.Yum.
Paula
Is this canned coconut milk
Joanne Snyder
I doubled this for a gathering of local farmers tonight, and the dish was quickly emptied. It is fabulous! Followed the recipe as is, I wouldn’t change a thing.
amber
Can you make these ahead of time and keep in a croc pot?
Megan Gilmore
Yes, I think that would be fine!
Julie
Omg! Just made these to make sure they will be ok to make on Thanksgiving! So delicious!! I didn’t peel my sweet potatoes, but will next time! I will probably triple the recipe!Thanks for the awesome recipe!
Cat
Thank you so much for the recipe! Easy to make & is currently in my oven making the house smell so wonderfully!!
Donna
I am going to try this spiralized… Sounds so good…
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!
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
bibbitty
I made these for Thanksgiving and was told that they were the most delicious sweet potatoes EVER! Thanks!
sarah
Hi, I was wondering whether anyone has tried making this ahead, freezing it and then reheating? Thanks!
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. 🙂
Angela B
In the oven now & my whole house smells AMAZING!!!!
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!
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!
Christina @ The Beautiful Balance
YUM! Love that you threw coconut milk in the mix 🙂
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?
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.
Brittany
sweet potatoes = <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
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!
Janet
Do you peel the sweet potatoes?
Megan
Nope, I left the peel on! But, you’re welcome to remove it if you prefer.
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 ?
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!
Rande @ The Vegetable Centric Kitchen
These sound so decadent using coconut oil! I’m making a list of Thanksgiving recipes for my wife and dinner guests, this may very well make the list. Thanks 🙂