Vegetarian Thanksgiving Apricot Walnut Sweet Potatoes
Marshmallows aren't vegetarian - but don't worry. I don't think the Pilgrims actually eat the typical Thanksgiving sweet potatoes with marshmallow dish anyway.
I grew up eating a vegetarian version with apricots and walnuts similar to the easy recipe here (being the lazy cook I am, I simplified the dish from my mom's recipe). It tastes WAY better, it's healthier, and it does your dishes for you. Okay - two outta three ain't bad.
Prep time: 15 min; Total time: 40 min
Ingredients
- 3 sweet potatoes
- 1 15 oz. can apricots in pear juice (or in syrup)
- 1/3 c. maple syrup, Grade B (or 1/2 c. brown sugar)
- 1 tsp. arrowroot powder (or 1 tbsp. corn starch)
- Pinch salt
- Dash cinnamon
- 1 tsp. orange zest
- 1/2 c. walnuts
Wrap sweet potatoes in a dish towel and microwave them for 10 minutes. Remove them from the microwave and let them sit until you can touch them. Peel them, cut them in quarters, and place them in a 13x9x2 pan.
Partially open the can of apricots and pour the juice or syrup into a small bowl. Add maple syrup, salt, cinnamon, arrowroot powder or cornstarch, and orange zest. Mix all ingredients together.
Place apricots in the pan with the sweet potatoes. Add walnuts, and pour your maple syrup mixture over it. Bake at 375 F for 25 minutes.
Tips
If you want, you can add a few tbsp. of butter or Earth Balance.
If you don't have access to a microwave, boil the sweet potatoes in water until they are tender and the peel is easy to remove (~ 30 min).
In a saucepan, add all ingredients of the sauce (maple syrup, apricot juice or syrup, orange zest, arrowroot powder or corn starch, salt, and cinnamon). Bring it to a boil before pouring it on your sweet potatoes. This will thicken up the sauce.
Puree apricots together with the sauce in a blender. This will thicken up the sauce a bit and give it a nice tangy flavor as well.
Make this dish year round - why wait for Thanksgiving?
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