Posted by on Nov 14, 2012 in | 14 Comments

Looking for a healthy holiday side dish?  Here’s one!  These fantastic Roasted Sweet Potatoes topped with Pecans, Apples, and Dried Cranberries are beautiful, delicious, vegan (though no one would suspect), and overflowing with flavors and textures.

I do love sweet potato casseroles topped with marshmallows, sweet potatoes topped with streusel, candied yams (from a can in thick syrup), and all sticky sweet sweet potato sides.

But these are also amazing.  I know they’re good cause I just ate the two from the photo you’re looking at.  Both.  Gone.

These could not be more simple and it is okay to prepare the potatoes in advance and reheat before serving.  Pecans can be roasted in advance, and dried cranberries need no prep, but wait to cut the apple until before serving so it doesn’t turn too brown or soft.

Roasted Sweet Potatoes with Pecans, Apples, and Dried Cranberries
Adapted from The Sweet Life Online (<—– GREAT vegan blog!!)

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

14 Comments

  1. Sandy
    November 15, 2012

    Came across this today…this looks YUMMY! Can’t wait to try it. It’s a definate keeper!

    Reply
    • Jessie
      November 15, 2012

      Thanks! Hope you like them!

      Reply
  2. Lisa
    November 18, 2012

    Oh yum! Just came across this and am now drooling. Can’t wait to make some :)

    Reply
  3. Rose
    November 19, 2012

    Found you on Tastespotting – This looks so delicious! I love when a recipe turns out to be as healthy as it looks. I am putting this on my post holiday menu of foods that still taste indulgent but are nice to my body. :)

    Reply
  4. Vespa Woolf
    November 19, 2012

    What a simple and festive idea…and sweet potatoes are so healthy, too! Thanks so much.

    Reply
  5. Samantha
    December 17, 2012

    made this and your Israeli couscous for dinner tonight! can’t wait to eat!!

    Reply
  6. Susan
    August 11, 2013

    So happy to find this yummy recipes! I have several vegan relatives, and never know what to make! I think I’ll love this myself! Thanks!

    Reply
  7. Cindy
    September 8, 2013

    New favorite sweet potato recipe. Used the juice from the orange zest rather that coconut milk or butter…eliminated the cinnamon and nutmeg….was very generous with apple, pecans and cranberries. Love it.

    Reply
  8. Sandra
    September 27, 2013

    I love sweet potatoes, can’t wait to try this recipe

    Reply
  9. attorney scottsdale
    June 14, 2014

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    Reply
  10. Michael
    August 25, 2014

    I think a drizzle of honey would be great over this, gonna try this recipe soon.

    Reply
    • Barbara
      November 15, 2014

      …or maple syrup

      Reply
  11. Dawn
    November 1, 2014

    I just made these. While I’m not a huge fan of sweet potatoes, I think even the most reluctant eater would like these. I used 1T coconut oil per potato in place of the milk. I’ve still got a half. I’m going to try Michael’s suggestion and drizzle honey over it. It most certainly is like eating dessert. No sugar whatsoever. Amazing!

    Reply
  12. 7 Healthy Game Day Snack Ideas for Football Season | Healthy Concepts with a Nutrition Bias
    November 7, 2014

    […] found one recipe from Jessie Monds with apples, dried cranberries and roasted pecans on a sweet potato. There are also version with […]

    Reply

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