Ingredients
- 3 large sweet potatoes
- 1 package of Lightlife Original Organic Soy Tempeh
- ¼ cup olive oil
- 1 tablespoon chopped fresh rosemary
- Sea salt and black pepper
- 1 cup marmalade
- 1 tablespoon butter
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 2 tablespoons water
Instructions
- Preheat the oven to 400 degrees F.
- Peel the sweet potatoes and chop into small cubes; transfer to a large bowl.
- Slice the tempeh into cubes and add to the bowl with the olive oil and rosemary.
- Toss well to coat everything and place on a large baking tray.
- Season with salt and black pepper.
- Roast in the oven for 35-40 minutes.
- While the sweet potatoes are cooking make the sauce.
- In a small pan add the marmalade, butter, brown sugar, cinnamon, oregano and water.
- Bring to a simmer and cook for about 5 minutes.
- Transfer the sweet potatoes to a platter and drizzle the sauce over the top.
- Serve at once.
Notes
Alissa's note: I used vegan butter for this recipe, and it worked great.
Nutrition (estimated per serving)
Calories: 353kcalCarbohydrates: 66gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 85mgPotassium: 441mgFiber: 4gSugar: 36gVitamin A: 16051IUVitamin C: 8mgCalcium: 59mgIron: 1mg
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