Sweet Potato and Fennel Bake

  • 5 lbs large sweet potatoes, peeled
  • 2 fennel bulbs, trimmed
  • 4 apples, peeled and cored
  • 1 medium onion, peeld
  • ½ cup tamari
  • 1 ½ TB corn or potato starch
  • ¼ tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ cup maple syrup

A warm and satisfying vegan casserole- great as a side dish or on its own!

Mix the tamari, cumin, cayenne, maple syrup with about ½ cup to ¾ cup cold water. Stir to combine, then add the corn/potato starch. Slice the sweet potatoes, fennel, apples, and onions finely, using a mandolin or food processor. Layer the ingredients in a shallow, lightly oiled baking pan. Pour half of the liquid mixture (stir right before pouring over to be sure starch is combined). Cover baking pan with foil and bake in a 400°F oven for half hour. Reduce heat to 350°F, uncover pan, pour the rest of the liquid over the vegetables and bake another half hour or until the sweet potatoes are tender.