Vegan Thanksgiving

I thought I would post a few recipes for a delicious vegan/vegetarian Thanksgiving.  Often I take a favorite and “veganize” it with my vegan ingredients.

Here’s my first recipe:

 Smashed Sweet Potatoes with Caramelized Apples

 Serves 15 -20

    *  8 pounds (about 12 large) sweet potatoes

    * 1 cup freshly squeezed orange juice

    * 1 cup plain soymilk or plain soy creamer

    * 8 tablespoons (1 stick) margarine , melted

    * 1/2 cup light brown sugar

    * 2 teaspoons ground nutmeg

    * 1 teaspoon cinnamon

    * 4 teaspoons salt

    * 2 teaspoons freshly ground pepper

    * 6 tablespoons (3/4 stick) margarine

    * 6 McIntosh or Macoun apples , peeled, cored, and cut    into eighths

    * 6 tablespoons light brown sugar

Preheat oven to 375°. Scrub potatoes, then prick several times with a knife or fork. Bake 1 hour, or until very soft when pierced with a knife. Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.

Remove potatoes from oven. Once cooled, scoop out the insides with a spoon. Place 1/2 of sweet potato meat into the bowl of an electric mixer. Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish. Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.

Melt butter in a large skillet over medium-high heat. Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides. Place on top of sweet potatoes and bake 30 minutes, until heated through. (Note: If refrigerating before baking, cook 45 minutes, or until heated through.)