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Tangy Cinnamon Sweet Potato Bake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Serve this eye catching and colorful vegan, egg-free, dairy-free, oil-free, soy-free, gluten-free and nut-free side dish to complement your next celebratory meal or bring as a crowd pleaser at the next potluck or party function.

Course: Appetizer, Dessert, Side Dish
Cuisine: American, Vegan
Servings: 4 people
Calories: 90 kcal
Author: @dietitian_mom
Ingredients
Main Ingredients:
  • 2 medium sweet potatoes [combined weight of 700 g]
  • ½ cup dried cranberries
Glazing Sauce:
  • ½ cup fresh orange juice with pulp (freshly squeezed orange juice and pulp from one large orange)
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon fresh orange zest (approximately the zest from one large orange)
  • 2 tablespoons maple syrup (or honey or agave nectar)
Optional Additions:
  • Fresh orange slices or clementine wedges to decorate the sides of the baking dish
  • Handful chopped or whole pecan nuts
Instructions
  1. Preheat oven to 400 F (or 200 C).
  2. Wash, peel and slice up the sweet potatoes into thin round pieces.
  3. Slice the orange in half, squeeze out the juice, and then use a small fine holed grater to get the orange zest from the rinds.
  4. Prepare the glaze sauce by whisking well together the orange juice, zest, maple syrup, cinnamon and nutmeg.
  5. Using an 8 inch x 8 inch glass bakeware dish (20 cm x 20 cm), place the thin sweet potato round pieces to make a first layer covering the bottom of the bakeware dish. Then use a spoon to gently drizzle on the glazing sauce so that each sweet potato round piece gets some of the sauce. Finally sprinkle on a small handful of the dried cranberries.
  6. Place more sweet potato thin round pieces into the bakeware dish to make a second layer. Then repeat with drizzling on the glazing sauce and sprinkling some dried cranberries.
  7. If there are any sweet potato round pieces left, make a third layer and repeat with drizzling on the remaining amount of the glazing sauce and add the rest of the dried cranberries.
  8. Seal the bakeware dish firmly with aluminum foil and then bake in the oven on the middle rack for approximately 40 – 45 minutes. At the 40 minute mark, remove the dish from the oven and carefully uncover the foil cover, then pierce a sweet potato round piece with a fork or knife to see if it goes through easily. If it does, the dish is done and you can turn off the oven. If not, replace the foil cover and place the bakeware dish back into the oven to bake another 5-10 minutes, then check again.
  9. Remove the bakeware dish from the oven, uncover the aluminum foil and let the contents cool 5 minutes before serving.
Recipe Notes

If you would like to add toasted pecans to the dish, then remove the bakeware dish at the 40 minute mark, uncover the foil slowly (be careful of hot steam escaping when you uncover the foil) and sprinkle on the pecans. Then bake the dish uncovered for the last 5 minutes.

Nutrition Facts
Tangy Cinnamon Sweet Potato Bake
Amount Per Serving
Calories 90
% Daily Value*
Sodium 2mg 0%
Potassium 84mg 2%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 18g
Vitamin A 2.7%
Vitamin C 21.3%
Calcium 1.4%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.