Friday, November 23, 2012

Brown Sugar Whipped Sweet Potatoes

because Martha knows. MARTHA ALWAYS KNOWS.
Vegan Grand Marnier 
Brown Sugar Whipped Sweet Potatoes.
Vegan brown sugar whipped sweet potatoes, plated up and ready to eat. 

All credit to Martha Stewart on this one. Though the recipe I use today only slightly resembles her original, she provided the framework. Her "Martha Stewart Living Cookbook" was a life raft for me during my early teenage vegetarian years. 

The original recipe includes a topping of caramelized apples and a more than healthy dose of dairy. The first years I followed the recipe verbatim, over time I phased out the dairy, toyed with the add-ins and eventually started making the dish sans caramelized apples. Today I make a simple sauce of coconut milk, brown sugar, vegan butter, and a splash of Grand Marnier (or other orange liquor)  to whip into the baked potatoes. Super easy, super quick, and undeniably delicious. These potatoes are not only a perfect thanksgiving side, an easy yet impressive dish to add to your repertoire, but great for the entire season.       
I encourage you to give the Martha recipe a try, but if you're looking for something a little simpler (and a little more vegan) mine is below.

You can find the original recipe here: 

Save your skins! They make a great snack.
 Vegan Whipped Brown Sugar Sweet Potatoes

4-6 large sweet potatoes
4 tbsp of vegan butter (such as Earth Balance)
3 tbsp vegan light brown sugar
1/3 cup of light coconut milk or other non-dairy milk
1/3c Grand Marnier (or other orange liquor)

Scrub sweet potatoes and pierce several times with a fork
Bake in a pre-heated 450 degree oven for approximately 40-45 minuted or until they can be pierced through with a knife
Allow potatoes to cool, then remove skins and place flesh in a bowl
Add a pinch of salt and mash with a fork

In a medium saucepan melt butter over medium heat
Add brown sugar, stir until dissolved
Whisk in milk and Grand Marnier,
Heat for 5 minutes or so, continuing to stir, until liquid is slightly thickened

Pour over mashed sweet potatoes and use a fork to incorporate liquid, stirring and mashing until potatoes are light and fluffy

Spoon potatoes into an oven safe dish

If you're making this for a thanksgiving of christmas dinner they can be prepared a day ahead of time, stored covered in the fridge, and baked to heat through. Another super easy holiday dish, how awesome is that?? Less time cooking, more time eating, isn't that what we all really want?

And don't toss those sweet potato skins! Sprinkle with a little sea salt and throw them back in the oven to crisp up a bit. They make an excellent (and easy) snack. 

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