Delightfully spiced and mashed Candied Sweet Potatoes topped with sweet and buttery pecan streusel is the perfect holiday snack or side dish. Bring your sweet potato game to the next level with this easy vegan holiday recipe that everyone will love!
Thanksgiving feasts are not complete without the complementary sweet potato dish. They are made in many different ways, but this Candied Sweet potato recipe is undoubtedly one of the best ways to enjoy them. They pair beautifully with any savory entrees with their sweet, citrusy and warm flavors.
If you are looking for a fuss-free dish that uses simple, wholesome ingredients, this recipe is perfect for you. I used sweet potatoes to make this classic dish together with a handful of pantry staples and spices. All you need to do is boil, mash, and mix the ingredients together, and it will be ready to bake in just 10 minutes. I don't peel the sweet potatoes to save time, prevent food waste, and maximize nutrition. You can even make it a day ahead of time! This means less time in the kitchen, more time with your loved ones on one of the best days of the year.
Being vegan does not mean you enjoy less soul-warming and belly-filling food at the table. In fact, eating healthy plant-based dishes makes you feel less bloated yet fully satisfied. If you are still looking for different dishes that you can make from scratch, I have compiled some of the best ones here: How to have an Easy Vegan Thanksgiving Meal. It also includes some recommendations on the best pre-made store-bought vegan dishes available for you.
For the sweet potatoes:
For the streusel topping:
No complicated steps are needed to make this fantastic sweet potato dish!
Preparation:
Here are some options to enjoy this candied sweet potatoes recipe in different ways!
Make sure to not let your baked sweet potatoes sit on the table for more than 4 hours. Once they have cooled off, place them in an airtight container and put them in the fridge. They should last for 3-5 days. You can reheat it in the microwave or oven.
Photos by Alfonso Revilla
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