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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.


Recipe Summary

1 hr
10 mins
1 hr 20 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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.

Cook's Notes:

You will need 4 to 4 1/2 pounds sweet potatoes for this recipe.

Feel free to use olive oil, coconut oil, or sesame oil in place of the vegan margarine.

Nutrition Facts

393 calories; protein 5g; carbohydrates 85g; fat 4.8g; sodium 206.5mg. Full Nutrition