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<title>Savory Sweet Potato Roast</title>
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<p class=MsoNormal><b><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>Savory Sweet Potato Roast</span></b><span style='font-size:11.0pt;
font-family:"Trebuchet MS";color:black'><br>
<br>
<em>Vegan</em><br>
<u>Ingredients<br>
</u><br>
Three medium sweet potatoes<br>
4 cups seasoned bread stuffing <br>
1 small onion<br>
1 12 ounce bag fresh cranberries<br>
1/2 cup orange juice<br>
6 Tbsp vegetarian spread<br>
1/2 cup raw sugar<br>
1 tsp Dijon mustard<br>
sage <br>
salt <br>
pepper<br>
<br>
<u>Preparation<br>
</u><br>
Boil the potatoes, skins on until fork soft and refrigerate. Prepare the
stuffing according to package directions and add 1/2 cup chopped raw onion,
pack the mixture into a bread loaf pan, bake in a 350 degree oven until browned
on top. Peel the cooled sweet potatoes and slice into 1" thick medallions.
Remove the baked bread stuffing from the oven and cool in the refrigerator to
set.<br>
<br>
The cranberry sauce: Boil 2 cups of water with 1/2 cup of raw sugar and add the
orange juice cranberries, continue to boil until the cranberries pop and remove
from heat. Stir in the Dijon mustard and set aside.<br>
<br>
Remove the cooled bread stuffing from the refrigerator and cut into 4 equal
rectangles. In the same bread loaf pan, starting at one end stand a slice of the
sweet potato then follow with a slice of stuffing, repeat this process until
the baking dish is filled ending with a slice of sweet potato. Top with a few
dollops of vegetarian spread, salt pepper and sage and cranberry sauce as a
glaze. Bake uncovered at 350 degrees for 30 minutes. When the dish has cooled
turn out the set roast onto a cutting board and slice diagonally into 4 equal
pieces. Serve with hot vegetarian gravy.</span></p>
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