I’ve been in the kitchen for about three hours today getting some dishes ready for New Year’s Eve over at Tonya and Eddie’s place. I prepared BBQ black-eyed pea-collard rolls from the Veganomicon cookbook, cornbread salad, and apple glazed sweet potatoes. It’s going to be a vegetarian southern food extravaganzaaaa! *monster truck rally commercial-like echo*

So I thought sweet potatoes would complement the greens, black-eyed peas, and cornbread, but I didn’t want to have to babysit yet another pot on the stove. To avoid that, I came up with a recipe that I could just throw a few ingredients in a crock pot and forget about them while I was working on the other dishes. And what resulted was better than expected.

Apple and Honey Glazed Sweet Potatoes
This is sinfully good–almost a dessert. Hmmmm. I wonder if it would be good topped with a scoop of vanilla ice cream.

3 large sweet potatoes (about 4 cups), peeled and sliced
2-3 golden delicious apples (about 3 cups), sliced
¼ c. raisins
¼ c. walnuts (optional)
1 c. water
½ honey (or agave nectar for a vegan version)
1 tsp. ground cinnamon
1/3 c. organic light brown sugar
4 Tbsp. Earth Balance Spread

Place the sweet potatoes, apples, walnuts, and raisins in a crock pot.

In a mixing bowl, whisk together the water, honey, cinnamon, and sugar. Pour on top of the veggie/fruit/nut mixture in the crock pot and top with Earth Balance.

Cook on high for about two hours. That’s it!

BBQ Black-Eyed Pea-Collard Rolls