Thank you to our friends at Davis Co-op in California for sharing this recipe.

Warmly Spiced Sweet Potatoes

  • 3 large sweet potatoes
  • 1 cup coconut milk
  • 1 2 inch chunk of ginger, peeled and chopped roughly
  • 1 cinnamon stick, broken in half
  • 3 cloves
  • 3 star anise
  • 1 Tbsp butter or vegan substitute
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract (to get extra fancy, cut a one-inch piece of vanilla bean in half and steep with the milk)

Maple Glazed Pecan Topping (follows)

  1. Heat your oven to 400. Poke the sweet potatoes all over with a fork and wrap in aluminum foil (if you don’t want to use the foil, bake in a covered casserole). Bake until they are very soft, about 1 hour. Once cooked, remove the potatoes from the foil and cut in half to speed cooling.
  2. Heat the coconut milk and other ingredients (except vanilla extract) in a small saucepan and bring to a boil. Reduce the heat to low and simmer for five minutes. Cover the pot and let steep with the spices for about 15 minutes. Add in the vanilla extract.
  3. Strain out the spices and pour the coconut milk and the sweet potatoes into a food processor. Blend until completely smooth and fluffy. If you do not have a food processor, mash the potatoes very well and mix in the milk until fluffy. It wont have quite the same texture but it will still be very tasty. Top with Maple Glazed Pecans.

To make ahead: proceed with the recipe as above, but wait to top with pecans. Instead, cover the sweet potatoes and refrigerate until close to serving time. To reheat, bake in a low oven (about 300) until warmed through but not browned. You can stir them to make sure they are evenly heated. Sprinkle with pecans and serve.

Pecan Topping:

  • ½ cup pecans
  • 2 Tbsp maple syrup
  • 2 Tbsp melted coconut oil
  • a pinch or two of salt
  1. Heat the oven to 300.
  2. Toss all the ingredients together and spread evenly over a baking dish. Bake for ½ and hour to 45 minutes, stirring every 15 minutes, until crispy.
  3. Cool and chop roughly.

These are great to munch on, so you may want to double the recipe. I know that when I turn my back on these in the kitchen, often times they slowly vanish.