Emmalie Vanderpool
My favorite meals in fall and winter are colorful, warm dishes that brighten my mood and heat me up from the inside-out. Hearty, meatless meals can sometimes be difficult to think up, but my Harvest Sweet Potato recipe is vegan, simple, and delicious during the colder months. Fill up your baked sweet potato with the vegan filling for a side dish, or scoop out the soft inside of the potato and add beans, a crumbled veggie burger, and/or chopped up chicken-apple sausage to make it a bowl!
Preheat the oven to 425 degrees. Wash a sweet potato with water and pat dry. Line a baking sheet with tinfoil and place the sweet potato on the tinfoil, using a knife to cut a few small slits into the potato. Bake the sweet potato for 45-60 minutes depending on its size. While the potato is cooking, chop up half of an apple, a cup of mushrooms, and a quarter of a white onion. When there are 10-15 minutes of baking time left, begin sauteeing the fruit and veggie mixture. Place the apple and onion in the pan and let cook for 2-3 minutes before adding the mushroom. Season the mixture with a teaspoon of thyme, a pinch of garlic powder, salt, pepper, nutmeg, and cinnamon and a squirt of lemon juice. Taste for seasoning preference. Remove the sweet potato from the oven and cut open, using a fork to remove the soft sweet potato from the peel. Add a pat of butter to the potato and top with a few scoops of filling. Use sriracha or hot sauce for spice and enjoy!
Photo from Delish: “Perfect Baked Sweet Potato”
Gusto Journal 