Ingredients
Scale
For the potatoes
- 3 medium purple sweet potatoes
- 1 tbsp vegan butter (or tahini for a healthier version)
- unsweetened plant milk of your choice
- salt, pepper
For the carrots
- 6–8 carrots
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp liquid smoke
- 1 tsp garlic powder
- dash of hot sauce
- salt, pepper
For serving
- 1 tbsp tahini
- 1 lemon, juice
- 1 tsp rose pepper
Instructions
- Peel sweet potatoes and cut them into large pieces. Add a little water to a saucepan and bring to a boil. Place sweet potatoes in steamer basket in the saucepan and cover. Steam for 15-20 minutes or until tender.
- Drain potatoes and return to saucepan. Add butter or tahini, and mash with a potato masher. Add enough milk to make it creamy (I used about 1/2 cup of almond milk). Season with salt and pepper.
- Meanwhile whisk together in a small bowl vinegar, maple syrup, soy sauce, water, liquid smoke, garlic powder, hot sauce, salt and pepper.
- Peel carrots and add them to a medium skillet with enough water to cover. Cook carrots for about 5 minutes. Drain them and add back to the skillet.
- Add the vinegar mixture and cook on medium-high heat, stirring occasionally, until the glaze gets thick and coats the carrots, about 5 minutes.
- For the tahini drizzle whisk together tahini and lemon juice.
- To serve add a large scoop of mashed sweet potatoes to a plate or bowl, top with carrots, drizzle with tahini and sprinkle with rose pepper. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Vegan