Published by PETA. currently has one of the handiest tools on its site. Just today, I found this Seasonal Ingredient Map, which lets you click on any state and it will tell you what’s in season locally.

After clicking on Georgia, I saw a list of several of my favorite veggies, including sweet potatoes. According to this map, sweet potatoes are in season here now, so I decided to use them in a simple dish that has definite fall flavors—maple-glazed sweet potatoes with toasted pecans.

Maple-Glazed Sweet Potatoes

I went sort of light on the brown sugar, but you can make this sweeter by adding another tablespoon if you’d like. Enjoy!

Maple-Glazed Sweet Potatoes

2 sweet potatoes, diced
1 Tbsp. vegan margarine
1/4 cup maple syrup
1 Tbsp. brown sugar
1/3 cup chopped pecans

•Place the diced sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from the heat and drain.

•Preheat the oven to 375°F. Prepare a casserole dish with nonstick cooking spray or margarine.

•Place the margarine, syrup, and sugar in a small bowl and microwave for about 35 seconds, or until the margarine is melted.

•In a medium mixing bowl, toss the sweet potatoes, margarine mixture, and pecans, then pour into the casserole dish.

•Bake for 10 minutes.


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