Baked Sweet Potato Recipe
2 small sweet potatoes (or 1 big), cubed
2 zucchini, chopped
1 teaspoon olive oil
salt and pepper, to taste
pinch cayenne pepper
1 (15 ounce) can pinto beans, rinsed and drained (or 1/2 cup dried, fully cooked)
1/4 cup apple juice
1. Preheat oven to 350 degrees F. Put the chopped vegetables in a baking dish and rub the oil over them with your hands, this minimizes the oil you will need to use.
2. Sprinkle in some salt, pepper and a little cayenne, and rub that in with your hands as well. Add the beans, then pour in the fruit juice and cover the dish.
3. Put the dish in the oven. After about 15 minutes, take the vegetables out to turn them. They should have released some of their juices at this point, but may be drying out on top.
4. Put the dish back in the oven for another 15 minutes, or until the vegetables are soft.
Source of recipe: To watch a free video of me making this baked sweet potato recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/baked-sweet-potato-recipe.