This Sweet Potato Deluxe is an impressive-looking dish, yet simple and cost effective. Not to mention flavorful and highly nutritious. It's also enjoyable at anytime of the year!

Sweet Potato Deluxe [Vegan]





For the Sweet Potatoes:

  • 2 sweet potatoes, medium size
  • 1 tablespoon grapeseed oil or oil of your choice
  • Himalayan pink salt, to taste
  • Garlic powder, to taste
  • 8.8 ounces tempeh (1 package)
  • 2 tablespoons liquid aminos
  • 2 teaspoons garlic powder
  • Himalayan pink salt, to taste
  • Black pepper, to taste
  • 1/2 tablespoon smoke liquid
  • 3 tablespoons grapeseed oil or oil of your choice

For the Dressing:

  • 1/2 cup of vegan mayo
  • 1 tablespoon lemon juice
  • 1 tablespoon organic yellow mustard or mustard of your choice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • Himalayan pink salt to taste


For the Dressing:

  1. Blend all thoroughly in a bowl until smooth.

For the Potatoes:

  1. Preheat the oven to 400°F
  2. Scrub your potatoes, trim the ends and cut in half lengthwise.
  3. Brush with oil, sprinkle with salt and garlic powder, and place into a baking pan lined with parchment paper.
  4. Bake for 40 minutes.
  5. In the meantime, cut tempeh into wedges and break them into smaller pieces.
  6. Now you can either grind them in a food processor, or with a pastry cutter in a bowl, until you get ground-like texture.
  7. When ready, add all the remaining spices starting with liquid aminos, and mix thoroughly.
  8. Heat oil in frying pan and sauté until golden brown.
  9. Take potatoes out of the oven and apply a portion of tempeh ground on each half.
  10. Top with steamed broccoli or other veggies of your chaise and drizzle with dressing. Sprinkle with scallions or other herbs of your choice.