Last week, we wrote about Eating with the Seasons during the winter months. There’s no doubt it is more difficult to eat seasonally in winter, but the post does provide some great tips. Here is a vegan recipe using one of the suggested items – sweet potatoes!

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Not only are sweet potatoes rich in vitamins C and B6, they also contain a good amount of fiber, and manganese. Try this  dish on a nice cold night! It would also make a nice side dish for your holiday entertaining.

Serves (6)

What you will need:

4 Sweet potatoes, peeled and chopped

½ pound fresh cranberries

½ cup pecans chopped

8 dried apricots, chopped

2 Tablespoons Agave Nectar


Preheat your oven to 350 degrees.

Lightly mist a 8 x 11 inch baking dish with non-stick cooking spray.

Mix the sweet potatoes and cranberries in the prepared baking dish. Add pecans and apricots. Stir in Agave Nectar just a bit so the pecans and apricots stay near the top of the mixture.

Cover with foil and bake for one hour or until potatoes are tender.