sweet potatoes

All posts tagged sweet potatoes

Sweet Potato Casserole (Vegan)

Published December 25, 2011 by Vegan Derby Cat Party

This recipe came out awesome. I wrote it yesterday and took it up to Thomas’ mom’s for Christmas Eve. Unfortunately with all the rushing and driving around, I forgot to take a finished picture but it was totally delicious and I will definitely be making this again!

Merry Christmas!

Sweet Potato Casserole (Vegan)

4 large yams or sweet potatoes (I used garnet yams)

1/3 c. sugar
flax mixture (1 tbsp. ground flax seed + 3 tbsp. hot water, whisked)
2/3 tsp. salt
fresh ground pepper
4 tbsp. vegan butter, softened
1/2 c. non-dairy milk (I used unsweetened almond milk here)
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/4 tsp.  nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger

1/2 c. packed brown sugar
1/3 c. unbleached all-purpose flour
2-3 tbsp. cold vegan butter
1/2 c. chopped pecans


1. Preheat oven to 400*F and prepare a cookie sheet. Scrub sweet potatoes and stab all over with a fork. Bake for 60 minutes. Remove from the oven to cool and drop oven temp to 350*F. Once cooled, you can scoop out the flesh. Alternatively you could peel, cube, and steam or boil until potatoes are tender.

2. In a large bowl, mix together sweet potatoes, sugar, flax mixture, salt, butter, milk and vanilla until smooth. Transfer to a deep 8×8″ baking dish.

3. In medium bowl, mix brown sugar and flour. Cut butter in until the mixture is crumbly. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake for 40 minutes; crumb topping should be golden.




Appetite for Reduction’s Tamarind BBQ Tempeh and Sweet Potato w/ Coleslaw

Published February 11, 2011 by Vegan Derby Cat Party

This is my first recipe tested from Isa’s new book, Appetite for Reduction. (Author of Vegan with a Vengeance, and co-author of Veganomicon and Vegan Cupcakes & Cookie books with a new one on pies coming soon!) Apparently she indulged a little too much in making & testing those books on vegan sweets, and came up with this! It’s not a diet book, just a really nice collection of tasty sounding, low-fat recipes. If the rest of the book is as good as this recipe was, this will be my new go to book for sure. (I’m writing this as I take delicious bites of my leftovers/lunch, hah.) Now I don’t re-post recipes from cookbooks, but other people do, so you can google this one to find it if you are curious about the book.

This recipe called for 12 oz of tempeh, which really worked out because this is precisely what I had left! That’s a package and a half of tempeh.

It also called for 1.5 lbs of sweet potato. I had about that much in yams, so I substituted them in.

I will probably use 2 packages of tempeh next time, and slightly less sweet potato.

I ended up with about 1.5 cups of marinade.

The sauce thickened up nicely as it cooked to glaze the pieces.

I served it with red quinoa and a quick and very simple coleslaw. Recipe Below!


1 head of cabbage, shredded (If you don’t know how, google, it’s REALLY easy to do and just takes a minute, or you can buy a bag pre-shredded.)
red wine vinegar (or another type of your choosing)
agave syrup
salt & pepper

Directions: In a bowl add cabbage and drizzle lightly with red wine vinegar. I didn’t give any measurements because cabbages come in all different sizes. Don’t overdress it; it will get soggy. If you put too much, drain it out. Agave, salt & pepper to personal taste. Start with just a little of each. You can always add more. It’s so nice and fresh lightly dressed, and a nice contrast to the BBQ.

spinach, sweet potato & lentil stew

Published March 16, 2010 by Vegan Derby Cat Party

ok, this is a recipe based loosely off the kind diet‘s sweet potato & lentil stew, just re-invented to suit my taste, pantry and nutritional needs. i served it over quinoa, and they suited each other nicely. what’s nice about quinoa is it’s a whole grain, and it only takes 10 minutes to cook. i LOVE brown rice, but i also love 10 minute readiness.

there is something i find incredibly soothing about prepping ingredients. you’ll always see them all nice and neat on my counter, just like the cooking shows. it takes the stress out of cooking when you know everything is all ready to go in.

some of the biggest changes i made were:

spinach! my bag of spinach was on it’s last leg and needed to be put to use. spinach has all kind of good stuff like calcium, folate, and vitamin A. but it also has iron! and as someone who’s been borderline anemic since childhood, i try to include it into my meat-free diet. hi mom!

Kombu! kombu is a type of seaweed. it comes in dried strips. it’s great to soak with dried beans to tenderize them, which makes them more digestible. (read: less gas) this is the method used in macrobiotic cooking. it’s also got fiber, sodium, calcium, magnesium, and potassium. sea vegetables are also said to protect against, and counter the effects of radiation.

apparently you can also boil a strip in 4 cups of water to make a stock. convenient… this recipe called for 7 cups of vegetable broth, and i only had 1.5 c. i just soaked it for about 10 minutes and then cut it into inch size pieces, and put it back in the water until i was ready to use it. (it would cook further in the pot anyway.) next time i will just soak it with the veggie broth.

besides that, i upped the spices quite a bit. i like cinnamon in food. so if you don’t, you can use half a teaspoon, or omit it entirely. this stew is also amazing with a cup of butternut squash added in with the sweet potatoes.

Spinach, sweet potato & lentil stew

1 dried strip of kombu, optional
1/4 c. olive or canola oil
2-4 cloves garlic
1 large onion, chopped
2 small tomatoes or a pint of cherry tomatoes or a 14 oz. can of tomatoes, drained
2 tsp. minced fresh ginger
2 tsp. turmeric
1 tsp. cumin
1 tsp. curry powder
1/2 tsp. chili powder
2 tsp. coriander
1/2 – 1 tsp. cinnamon
sea salt & cayenne pepper to taste (or black pepper if you don’t like heat!)

1/2 – full bag of spinach, torn or roughly chopped
3 medium sweet potatoes, peeled and cut into 1/2″ pieces
7 c. stock
1 c. lentils of your choice


1. if you decide to use the kombu, just put it to soak in 2 c. of the vegetable broth for about 10 minutes. it will rehydrate and turn the color of cooked green peppers. take it out, slice into 1″ pieces, and return to broth.

2. heat oil over medium heat in a large dutch oven. add onion and garlic, stir for 2 minutes. stir in tomatoes and ginger, and cook for 3 more minutes. now add sweet potatoes, spinach, broth, spices and lentils. let it come to a boil, reduce heat and simmer for 40 minutes, or until sweet potatoes and lentils are tender.

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