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This dish has just the right amount of sweetness to be a crowd hit. Apples and pecans are coated in a blend of holiday spices, to give them palette-pleasing depth of flavor. They're then layered with sweet potatoes and baked to perfection, ready to serve alongside roasted green vegetables like broccoli and brussels sprouts.

Holiday Sweet Potato Bake [Vegan]

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Ingredients You Need for Holiday Sweet Potato Bake [Vegan]

  • 4 large sweet potatoes
  • 5 medium apples
  • 1/2 cup fresh squeezed orange juice
  • 2 tablespoons arrowroot starch, tapioca, or potato starch also work fine
  • 1 cup finely chopped raw pecans
  • 3 tablespoons coconut sugar
  • 1 teaspoon stevia powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 4 teaspoon ground cloves
  • 1/ 4 cup coconut oil
  • 1/2 teaspoon Himalayan pink sea salt or Celtic sea salt

How to Prepare Holiday Sweet Potato Bake [Vegan]

  1. Preheat oven to 375°F
  2. Peel the sweet potatoes. Peel and core the apples.
  3. Using a slice blade in a food processor, slice the potatoes, and apples. You don't have to use a food processor, but this saves a lot of time.
  4. In a medium saucepan, add half the coconut oil starch, juice, sugar, and spices and mix well. Stir over medium heat until starch thickens.
  5. Add the apples and pecans to the saucepan and stir to coat.
  6. In a lightly greased 13x15-inch baking pan layer the sweet potatoes and half the apple mixture, stirring slightly to blend the ingredients well.
  7. Pour the remaining coconut oil over the sweet potatoes and top with the remaining apple mixture. Sprinkle with the salt and spread the apples around a bit.
  8. Cover with foil and bake for 1 1/2 hours at 375°F. Enjoy warm or cold.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Katrina Nixon

See My Recipes

Beginner-friendly grain-free baking and sweets.

Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. I love the sun and being outside. I have found that not only am I sensitive to gluten, dairy, soy and eggs, but also all grains, and sugar.  I’ve spent a lot of time learning how to cook great tasting allergy free food which I share on my blog I Can't Eat What.

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