Mashed Purple Sweet Potatoes with Smokey Glazed Carrots

• Produce

  • 6 Carrots
  • 1 tsp Garlic powder
  • 3 Sweet potatoes, medium purple

• Condiments

  • 1 dash Hot sauce
  • 1 Lemon juice
  • 1 tsp Liquid smoke
  • 1 tbsp Maple syrup
  • 1 tbsp Soy sauce
  • 1 tbsp Tahini
  • 1 tbsp Vegan butter

• Baking & Spices

  • 1 tsp Rose pepper
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1 Plant milk, unsweetened

• Liquids

  • 1 tbsp Water

Found on greenevi.com

Description

Ingredients

• 3 medium purple sweet potatoes
• 1 tbsp vegan butter (or tahini for a healthier version)
• unsweetened plant milk of your choice
• salt, pepper
• 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
• 1 tbsp tahini
• 1 lemon, juice
• 1 tsp rose pepper

Directions

• 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 ½ 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!