If sweet potatoes are a staple on your holiday table, then you need to try this recipe! It looks as gorgeous as it tastes, bringing a pop of purple to your table instead of the ho-hum orange you're used to. Make this recipe vegan with vegan butter or coconut oil -- or keep it traditional with regular butter. This recipe is customizable so make it to your preferred taste!
Sambucol Sugar-Free Black Elderberry Syrup adds immune support benefits* to this recipe for a tasty, healthful treat this holiday.
Recipe by Hannah Kaminsky
- 2 Pounds Purple Sweet Potatoes, Peeled and Cut into 1/2-Inch-Thick Slices
- 1/4 Cup Vegan Butter or Coconut Oil
- 1/2 Cup Sambucol Sugar-Free Black Elderberry Syrup
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 2 Teaspoons Fresh Thyme, Minced
Preheat your oven to 375 degrees. Peel the sweet potatoes and slice them into ½-inch thick rounds. Set aside.
Melt the vegan butter or coconut oil and whisk in salt, pepper, and thyme. Pour the mixture over the sliced sweet potatoes and toss to coat.
Transfer to a 2-quart casserole dish and bake, stirring halfway through, until the sweet potatoes are fork tender and well glazed; 30 - 35 minutes. Toss potatoes again with the Sambucol Sugar-Free Black Elderberry Syrup while still hot.
Serve hot, garnished with additional fresh thyme if desired.
6 - 8 Servings
Regular orange sweet potatoes will be just as delicious if you can’t find purple sweet potatoes, albeit slightly less visually striking.