This super tasty vegan sweet potato casserole will help boost your immunity, plus is loaded with flavor from the spice blend, and can be made with other root vegetables like yams.
- 1/2 cup brown sugar
- 1 1/2 tbsp. Nature’s Way Immune Blend
- 1 tbsp. smoked paprika
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. fine or coarse sea salt
- 1 tbsp. black pepper
- 1 tbsp. oregano
- 1 tsp mustard powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper or chilis
NOTE: This spice blend makes approximately 6 servings.
Method: Into a large jar or bowl combine all the ingredients, shake or stir till well combined.
- 1 1/2 large sweet potato, thinly sliced, around 1/8 inch
- 3 tbsp. Winter-Warming Spice Blend
- 1 tsp dijon mustard
- 1 tsp vegetable stock paste
- 3/4 cup hot water
- 3 tbsp vegan butter
Preheat oven to 425F.
Into an 11x9x2 inch baking dish begin to place your halved sweet potato slices cut side down and arrange however you please. See photos for inspiration but you can do in lines, circles or zig-zag!
Once your potatoes are arranged then dust with your Winter-Warming Spice Blend, coat evenly. Into the hot water combine your dijon and vegetable stock paste. Stir till combined. Pour this mixture over your potatoes evenly. Dollop 3 tbsp. of vegan butter over your potatoes and cover with fin foil. Bake in the oven covered for 30 minutes and for 35-45 minutes uncovered. A beautiful bubbly glaze with start to develop so be sure not to let it burn. Every oven is different so watch this closely to ensure no overcooking happens.
This spice rub is delicious, great for roasting veggies, tofu, beans and more! If you’re not vegan you can also try this spice blend on your choice of protein but I highly suggest trying with veggies for that added flavour and caramelization.