Vegan Harvest Baked Sweet Potatoes and Apples

A cheering fall and winter vegan recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.

Step: 2

Bake in the preheated oven until cooked through but still firm, about 20 minutes.

Step: 3

Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.

Step: 4

Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.

Step: 5

Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

Per Serving: 393 calories; protein 5g; carbohydrates 85g; fat 4.8g; sodium 206.5mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .