Roasted Sweet Potatoes With Tempeh

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

From the Wholefoods.com website: "Sweet and savory, this casserole is perfect for simple entertaining. Roasting the yams brings out their inherent sweetness, while the marinated tempeh imparts a savory note of tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation." I really liked this, I used 3 grain tempeh instead of soy and I used about 4 yams instead of 2 and I baked it for close to an hour.

Ingredients Nutrition

Directions

  1. Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
  2. Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
  3. Preheat oven to 350°F.
  4. Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
  5. Toss tempeh with yams, then transfer to a 2-quart casserole dish.
  6. Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.
Most Helpful

The flavors in this were outstanding, but I can't call it a casserole since there was nothing to really bind it together. Still yummy and comforting on a cold winter's night.

catpanclub2 December 08, 2008