Tuesday, October 15, 2013

"Candied" Sweet Potatoes with Roasted Grapes and Walnuts!

This dish would actually be lovely at the Thanksgiving table!  Bye bye sweet potatoes with marshmellows.  To tell you the truth, I have always found you to be a bit sickening.

Adding roasted grapes and walnuts to the sweet potato puree gives it the perfect balance of sweet and nutty.  Personally, this wouldn't even be bad to enjoy for breakfast.  I personally love the roasted grapes.  The balsamic-agave nectar glaze really makes the grapes extra delicious!

 "Candied" Sweet Potatoes with Roasted Grapes and Walnuts

Not only are sweet potatoes highly versatile, but they are also a winter superfood!  Extremely high in nutrients and vitamins and a high water content.  They are great for weight loss not only due to the water content but also because they are high in fiber and low in calories per serving. 

sweet potato
1/2 tbsp evoo
1 tbsp vegan butter
1 c grapes
1/4 c chopped walnuts
2 tbsp balsamic vinegar
1/2 tbsp agave nectar
imitation bacon bits (optional)

Heat oven 375.  Lightly brush sweet potato with evoo, season with salt and pepper and wrap in foil.  Bake sweet potato in oven for about 1 hr. 
In a small cup or bowl, whisk together the balsamic and agave nectar.  Drizzle over the grapes and walnuts.  With about 30 minutes left on the sweet potato, place grapes in oven as well and roast for about 25 minutes.  Add in walnuts during the last 5 minutes.  Once done, set walnuts and grapes aside. 
Spoon out the sweet potato and mash or blend in food processor with vegan butter.  Season to taste.
Transfer mash to serving bowl and top with roasted grapes and walnuts.  Sprinkle with vegan bacon bits (optional).

No comments:

Post a Comment