What do you do when you’re one of two vegans going to a traditional Thanksgiving with a bunch of omnivores and need a last minute dish to bring so you know you’ll have something to eat?
I bring Sweet Potato Fries with Maple Balsamic Sauce. That’s what I do. They’re super simple to make, travel well, and just about everyone likes sweet potatoes.
- 6 sweet potatoes
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- Peel the sweet potatoes and cut into long, half inch wedges.
- Toss with the olive oil and maple syrup until evenly coated.
- Spread the sweet potatoes on parchment lined baking sheets or in a glass baking dish and sprinkle with the remaining ingredients.
- Cover with tin foil and bake at 375 degrees F for 45 minutes. Removed the foil and bake for another 15 minutes until the wedges are crispy and beginning to caramelize.
- Arrange on a plate and drizzle with the maple balsamic sauce. Save any leftover sauce for dipping.
To make the Maple Balsamic Syrup, combine equal parts maple syrup and balsamic vinegar (I used a half cup of each) in a heavy saucepan and simmer over medium-high heat for about 5 minutes. Let cool a little and it will thicken a bit. Drizzle over the sweet potatoes. Make extra maple balsamic sauce to use it later in salad dressings.
What are you having for Thanksgiving??