All posts tagged yams

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.

%d bloggers like this: