Silver Dollar Sweet Potatoes
Roasted sweet potatoes topped with maple pecan syrup, served with vegan cinnamon yogurt and figs.
Equipment
- Oven
Ingredients
- 4 Sweet Potatoes
- 12 fresh figs can substitute any fruit
Maple Nut Syrup
- 1/2 cup maple syrup
- 1/4 cup water
- 1 tbsp vanilla extract
- 1/4 cup pecans chopped
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
Cinnamon Yogurt
- 1 cup vegan yogurt
- 1 tbsp maple syrup
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 1 juice of one lemon
Instructions
Roasted Sweet Potatoes
- Preheat oven to 400 degrees
- Wash sweet potatoes
- Cut sweet potatoes about 1/2 inch thick so they are round "silver dollars"
- Lay sweet potato slices on a baking sheet
- Roast for 40 minutes. Flip the sweet potatoes over half way through
- Remove from oven and set aside
- These can be prepped in advanced and stored in the fridge for quick meals. If potatoes are prepped in advance reheat them in a skillet over medium heat.
Maple Nut Glaze
- Mix all of the ingredients for the maple nut glaze in a pan
- Cook on medium heat for around 5 minutes, allowing sauce to reduce a bit, but allowing some liquid to remain
- When sauce is properly reduced, turn off heat
Cinnamon Yogurt
- Add all ingredients for cinnamon yogurt to a bowl and mix until evenly distributed
- This can be prepped in advanced and stored in the fridge for quicker morning meals
Figs
- Wash and slice fresh figs
- Place to the side if you want them fresh OR you can throw them in the Maple Nut Syrup while its reducing for hot, sweeter figs
- You can also replace figs with any fruit of your choosing
Put it all together
- On a plate place 1/4 of the baked sweet potatoes
- Drizzle 1/4 of the Maple Nut Syrup over the potatoes
- Place fresh figs and yogurt alongside the potatoes
- Repeat 3 more times for each plate
- Serve and eat!!