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In this episode of Abbey’s Kitchen fall is officially here so I’ve partnered with Becel, who sponsored this video, to share three plant-based sides featuring my fall BFF: sweet potatoes.
I love sweet potatoes because they’re high in fibre and antioxidants, are naturally low in fat and are gluten free, dairy free and vegan. They’re also really easy to cook for a weeknight, while also being a classic staple ingredient for all of the upcoming fall and winter holidays.
The way I was raised, sweet potatoes, like all potatoes, are typically treated with some generous buttery love. To keep these recipes vegan-friendly, I’m using Becel Vegan which has no artificial preservatives, colours or flavours, is low in saturated fat and is a source of omega 3 fatty acids. It’s also completely lactose free, and gluten free so it’s an easy plant-based butter swap. Find more info at http://bit.ly/2MLLf2e
First up is my Mashed Chipotle Sweet Potatoes
Place your sweet potatoes on a lined baking sheet and prick with a fork. Bake for 1 hour at 375 F until very soft. Scoop out the insides and mix in Vegan Becel, coconut cream, chipotle pepper, extra adobo sauce and salt to taste. Serve warm topped with cilantro and enjoy.
Next is my Pecan Pie Sweet Potato Wedges
In a bowl, combine the melted Becel Vegan, maple syrup, lemon juice and pumpkin pie spice. Arrange the sweet potatoes cut into wedges on a baking sheet so they’re not touching along with a few cinnamon sticks. Generously brush with the maple mixture then bake for 20 minutes. Give the wedges a flip, a glaze with the remaining mixture to bake for another 15 minutes or until tender and browned. Season with a generous pinch of fleur de sel and crushed pecans enjoy!
Finally, my Orange Chinese 5 Spice Twice Baked Potatoes
Place the potatoes on a lined baking sheet and pierce with a fork. Bake for 1 hour at 375 F until very soft. Carefully cut an opening in the potato lengthwise but not all the way through, gentle scooping the insides out into a bowl. Add the Becel Vegan, orange zest and juice, Chinese 5 Spice, and salt and mash until smooth. Pack the mixture back into the potato skins and transfer to the oven for another 15 minutes until slightly browned on top. Garnish with toasted sesame seeds, scallions and crushed cashews and enjoy.
Whether you’re serving these sides at your holiday spread or pairing them with some quickie tofu steaks on a random Tuesday night, I hope they’ve inspired some easy plant-based ways to get your sweet potato fix.
A big thank you to Becel again for sponsoring. If you liked these sweet potato recipes, give this video the thumbs up, leave me a comment below with some of your fall staple recipes, subscribe to the channel and I’ll see you next time on Abbey’s Kitchen.
RECIPES
Mashed Chipotle Sweet Potatoes
Serves 6-8
4 sweet potatoes, pricked
¼ cup Becel vegan
½ cup coconut cream, or to your desired consistency
2 tsp chipotle, minced
2 tsp adobo sauce, or more to taste
½ tsp salt
Preheat oven to 375 F. Place potatoes on a lined baking sheet and bake for 1 hour until very soft.
Scoop out insides and mash with Becel Vegan, coconut cream, chipotle and adobo sauce. Season with salt to taste.
Maple Pie Sweet Potato Wedges
Serves 6-8
4 sweet potatoes, cut into wedges
3 tbsp Becel Vegan, melted
3 tbsp maple syrup
1 tsp lemon juice
1 tsp pumpkin pie spice
Cinnamon sticks
Fresh ground pepper and fleur de sel
Preheat oven to 400 F.
In a bowl combine the Becel Vegan, maple, lemon and pumpkin pie spice.
Arrange the sweet potatoes on a baking sheet so they’re not touching with a few cinnamon sticks. Generously brush with the maple mixture
Bake in the center of the oven for 20 minutes. Turn and brush with remaining maple mixture. Bake for another 15 minutes or until tender.
Garnish with pepper and fleur de sel.
Orange Chinese 5 Spice Twice Baked Potatoes
Serves 6-8
4 sweet potatoes, pricked with a fork
3 tbsp Becel Vegan
1 orange, zested and juiced
2 tsp Chinese 5 Spice
½ tsp salt, or to taste
Topped with Sesame seeds, scallions and crushed toasted cashews
Preheat oven to 375 F. Place potatoes on a lined baking sheet and bake for 1 hour until very soft.
Carefully cut an opening in the potato lengthwise but not all the way through, gently scooping the insides out into a bowl. Add the Becel Vegan, orange zest and juice, Chinese 5 Spice, and salt and mash until smooth.
Pack back into the potato skins and transfer back to the oven for another 15 minutes until slightly browned on top.
Top with toasted sesame seeds, scallions and crushed cashews.
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