"with creamy cane syrup and quinoa"
Vegan Hasselback Sweet Potatoes
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Prep time 30mins
Cook time 1hr 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 ounces vegan butter
- 1/4 cups dark brown sugar
- 3 tablespoons dark cane syrup
- 1/2 cups oat milk
- 2 large sweet potatoes
- 6 ounces vegan butter
- 6 tablespoons olive oil
- 1 teaspoons dried rosemary
- 1/4 cups dark brown sugar
- 2 tablespoons dark cane syrup
- 1/2 teaspoon coarse sea salt
- 1/2 cups chopped pecans
- 1/2 cups red and white quinoa
Method
Step 1
For the sauce, in a sauce pan over medium heat, melt the butter.
Step 2
Add the brown sugar and cane syrup, stirring until it melts.
Step 3
Immediately pour in the oat milk and whisk vigorously until well blended.
Step 4
Turn off the heat and continue whisking to set the mixture. Remove from the stove and set aside.
Step 5
For the potatoes, preheat oven to 400°F.
Step 6
Remove most potato skins, and hasselback the potatoes using chopsticks to ensure not cutting through all the way. The slices should create an accordion shape and be consistently 1/8” thick.
Step 7
In the same sauce pan used earlier on medium heat, bring the butter and olive oil to a low sizzle.
Step 8
Add rosemary and sauté briefly. Add the brown sugar and cane syrup, along with sea salt and pecans.
Step 9
Spoon this mixture over the potatoes in a baking disk and make sure you place some pecans in between the thinly cut potatoes so that sauce gets in the grooves.
Step 10
Place a foil sheet loosely over the tray, and bake for 1 1/2 hours.
Step 11
Check the potatoes half way and spoon some of the mixture onto the potatoes from the tray itself.
Step 12
Remove from oven, and spoon quinoa along the top ridges of the potatoes. Then drizzle more sauce from the tray bottom over the quinoa.