the appetizer:

Vegetarian entertaining is simple with Vegan Yum Yum by Lauren Ulm, including recipes like Candied Lime Sweet Potatoes; Pepita Fettucini with Spinach and Cranberries; and Delicata Squash Stuffed with Cherry Apple Almond Couscous.

Cookbook Profile

Candied Lime Sweet Potatoes

Makes 4 servings

Candied Lime Sweet Potatoes


This is just a simple candied sweet potato dish, but the addition of lime really makes it special. You can throw fresh parsley on the top, or if you're feeling a bit less traditional, fresh cilantro. I think people forget sometimes that the cut of the vegetable you choose is really important for the overall texture and flavor of a dish. This dish will almost definitely work without slicing the sweet potatoes so thin, but the delicate candied rounds give it an elegant appearance and uniform texture. Every bite becomes infused with the sweet lime syrup. I used a Japanese mandoline that allowed me to quickly slice the sweet potatoes evenly and efficiently. If I was working with only a knife, I wouldn't attempt to get slices this thin and accurate. Thicker coins or chunks will work just as well, but if you have a mandoline, this is the perfect dish to use it for. The slicing disc of your food processor will also work.


Step 1. Preheat the oven to 400 degrees F. Slice the sweet potatoes thin, about 1/8 inch, with a mandoline or a food processor.

Step 2. In a bowl, mix together the sugar, molasses, salt, lime juice, lime zest, and ginger to form a paste.

Step 3. Coat the sliced sweet potatoes well with the lime sugar mixture.

Step 4. In an oiled casserole dish, arrange the coated slices in overlapping rows in one layer. Dot with margarine, sprinkle with pepper, and cover the dish tightly with two layers of aluminum foil.

Step 5. Bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes. It's okay if it looks a little watery when you remove the foil; it'll reduce and form a nice glaze during the rest of the baking.

Step 6. To finish, turn on the broiler and broil until the tops of the sweet potatoes are brown. Remove, sprinkle with black pepper and parsley or cilantro, and serve immediately.


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This page created November 2009