Tuesday, November 4, 2014

Sarah's Vegan Thanksgiving Recipes!.......Sweet Potatoes with Roasted Grapes and Candied Walnuts

Yes, I have posted this in the past, but it is an awesome fun and original side dish for Thanksgiving.  I introduced this to the family's Thanksgiving celebration last year and it was a definite win!  It is a brilliant combination between sweet and savory.  And, a far cry from those overly sweet sweet potato and marshmallow smashup!

My favorite part of this recipe are the roasted balsamic grapes!  The acidity of both the grape itself and the vinegar are a terrific match up to the creamy richness of the sweet potato puree.

So have some fun at the Thanksgiving table this year and check out this favorite!

Sweet Potatoes with Roasted Grapes and Candied Walnuts

sweet potato
1/2 tbsp evoo
1 tbsp vegan butter
1 tbsp unsweetened, original almond milk
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.
Remove the skin of the sweet potato and mash or blend in food processor with vegan butter and almond milk.  Season to taste.
Transfer mash to serving bowl and top with roasted grapes and walnuts. 

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