- 4 medium sweet potatoes, washed and scrubbed.
- 4 tbsp. vegan butter, I recommend Miyoko's Cultured Butter
- ¼ cup maple syrup
- ½ tsp. cinnamon
- ¼ tsp. salt
- ⅛ tsp. nutmeg
- ¼ cup toasted pecans, crushed
Preheat the oven to 425F.
Wash and scrub the sweet potatoes. Using a sharp knife, carefully cut thin slices throughout the entire sweet potato. Make sure not to cut all the way down to the bottom. To ensure this doesn't happen, place the potato between two chopsticks. The chopsticks will prevent you from cutting too deep. Once the potatoes are cut, wrap them individually in tin foil, leaving the top flap open.
Melt the butter in a small skillet. Add maple syrup, cinnamon, nutmeg, and salt. Evenly pour the butter mixture over the sweet potatoes, filling the cracks. Cover the sweet potatoes with the remaining tin foil and bake for 40-45 minutes until the sweet potatoes are cooked all the way through.
Remove from oven and tin foil pockets. Top with pecan pieces and serve as part of your holiday meal.
Serving and Storing - To serve, gently remove the potatoes from the tin foil. Top them with crushed pecans and let them cool 5 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Thanksgiving Stuffing. Store leftovers for 1-2 days. Wrap them in tin foil and store them in the refrigerator. To reheat, gently reheat in the oven for 15 minutes.
Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 416mg | Fiber: 4g | Sugar: 11g | Vitamin A: 16314IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg