Sweet Potato Bake

Sweet Potato Bake

Sometimes being a Pescatarian calls for some Vegan recipes! People often worry about negative side effects of eating fish too often. It is different for everyone, but we recommend eating fish no more than 3-4 times a week. This recipe is inspired by Clean Food Crush. Try it out for your next Meatless Monday!

INGREDIENTS

  • 4 Large Sweet Potatoes

  • Vegetable Broth

  • 1 Yellow Onion

  • 3 Cloves of Garlic

  • 1 Tbsp Olive Oil

  • 1 tsp Turmeric

  • Salt and Pepper (as needed)

  • 2 tsp Flour

  • 1 Can of Coconut Milk

DIRECTIONS

  1. Pre-heat oven to 400 degrees.

  2. Peel and slice sweet potatoes into thin slices.

  3. Heat 2-3 tablespoons of olive oil in a large pan over medium heat. Add the chopped up yellow onion and sauté for about two minutes. Add the garlic and sauté for another minute.

  4. Add one teaspoon of Turmeric, and salt and pepper to taste.

  5. Add one can of coconut milk and mix all ingredients together. Let simmer for about three minutes.

  6. Place the sweet potato slices into the pan, arranging them into rows or in a circle, depending on the shape of your pan.

  7. Cover with foil and put in the oven for about an hour. About thirty minutes into the cooking time pour about half a cup of veggie broth over the sweet potatoes.

  8. Remove the foil and cook for another 10 minutes or until sweet potatoes are cooked through and tender.

  9. Enjoy with your favorite meal! We paired it with brown rice and roasted asparagus.

Leah Vallario