This super simple recipe was a hit at my work Thanksgiving potluck! I have several vegan gluten-free coworkers, so I wanted to make something that they could eat, even though I was kind of sad to make this without butter. It turned out really yummy though, and you won’t miss meat as a part of this at all.
6 cups sweet potatoes, peeled and cubed
1 large onion, chopped
3 stalks celery, chopped
2 cups fresh cranberries
4 TBSP olive oil
salt & pepper to taste
Preheat your oven to 350 degrees and line baking trays with foil or parchment paper.
Toss the cubed sweet potatoes in a large bowl with 2 TBSP of olive oil. Salt and pepper.
Put the remaining olive oil into a large frying pan over medium heat, and, when hot, add onions and celery and herbs. Cook until translucent.
Bake sweet potatoes in a single layer for 30 minutes, then turn and cook for 25 more.
Remove sweet potatoes from oven and transfer to a large casserole dish. Combine with onion/celery/herb mix and cranberries and stir gently to combine. Salt and pepper to taste.
Cover with foil and bake for 25 minutes. This reheats well and goes well with ham as well as turkey! Happy Thanksgiving!