Spicy Sweet Potato Bake with Zesty Pecans (Vegan, Paleo, Gluten-Free)

Spicy Sweet Potato Bake with Zesty Pecans  (Vegan, Paleo, Gluten-Free)

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What You Need:

Spicy Sweet Potatoes

5 medium sweet potatoes, peeled and diced
1/2 cup Spicy Chipotle Cashew Cheesy Sauce, divided
2 tablespoons maple syrup
2 tablespoons nutritional yeast
1 teaspoon garlic powder salt and pepper, to taste

Zesty Pecans

1 cup pecans, chopped
1 tablespoon maple syrup
1/4 teaspoon sea salt
1/2 teaspoon chile powder


Preheat oven to 350ºF. Place sweet potatoes in a large pot. Fill pot with water until potatoes are submerged. Bring water to a boil. Cook for 9-11 minutes until sweet potatoes are tender and can be easily pierced with a fork.

While potatoes are boiling, prepare zesty pecans. In a small bowl toss pecans with maple syrup, sea salt, and chili powder. Heat a medium nonstick skillet over medium-low heat. Once skillet is warm, add zesty pecans, stirring constantly so they don’t burn. Toast pecans in skillet for 2-3 minutes until fragrant. Remove from heat and set aside.

When sweet potatoes are done, remove from heat, drain, and return to pot. Mash potatoes with a potato masher or fork until smooth. Mix in 1/4 cup Spicy Chipotle Cashew Cheesy Sauce, 2 tablespoons maple syrup, nutritional yeast, and garlic powder. Season with sea salt and pepper to taste. Place mashed sweet potatoes in 8x8 baking dish. Top with ¼ cup Spicy Chipotle Cashew Cheesy Sauce and zesty pecans. Cover with aluminum foil. Bake for 20-25 minutes until heated through. Enjoy!

Servings: 6 servings
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