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Vegan Caramelized Sweet Potato Wedges

Thanksgiving Vegan Sweet Potatoes

Thanksgiving has never been about the bird. It is, and always has been, all about side dishes, which makes this Thanksgiving extremely easy to navigate if you’re vegan or vegetarian.


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It's That Time Of Year Again

Potatoes, Brussels sprouts, turnips, green beans, stuffing, cranberries and more adorn the holiday table each year as part of the Thanksgiving Day celebration, as well as the following day for leftovers. Sides are like the jewels of the meal and the perfect main dish for the practicing vegan when combined with a green salad. Sweet potatoes sit center stage on Thanksgiving and are as popular as stuffing. They also make for a delicious vegan leftover lunch if you're lucky to have some left over.

The Back Story Of the Sweet Potato

According to history, Christopher Columbus was the first to bring sweet potatoes to Spain in the late 15th century. The sweetness of the sweet potato won over the Europeans, including Henry VIII, who believed that sweet potatoes were an aphrodisiac. Not surprisingly, this boosted their popularity, and so from Europe, the potatoes were brought to America, to the South, where southerners replaced pumpkin in their pies with sweet potato and other seasonal side dishes.

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How Sweet Potatoes Get Sweet

When a sweet potato is left to cook slightly past its point of softness, it becomes caramelized and it’s sweetness becomes highly pronounced. Their texture becomes creamy. The combination of sweet and creamy lends savory certain contrast to any meal. The sweet potato is always baked to become caramelized (never broiled) since baking the sweet potato slowly brings out its delicate sweet flavor. The original version of this recipe included butter and refined brown sugar, but this vegan recipe has swapped those ingredients out with plant-based alternatives.

Caramelized Sweet Potatoes


  • 3-6 large sweet potatoes peeled, then cut lengthwise into wedges.
  • 1-2 tsp ceylon cinnamon
  • 1-2 tbps coconut sugar
  • 1 tbsp coconut oil

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  1. Preheat oven to 400 degrees.
  2. Place wedges on a cooking sheet. Drizzle with coconut oil.
  3. Liberally sprinkle brown sugar over the sweet potato wedges.
  4. Next, sprinkle the cinnamon.
  5. Drizzle the coconut oil over the sweet potatoes.
  6. Bake for 20-30 minutes or until potatoes are tender and bronze in color.