Mix the Soy Sauce, Hoisin Sauce, Cumin, Cayenne, Maple Syrup and Stevia with approximately 1/2 to 3/4 cup of cold water. Stir in the cornstarch
Peel Sweet Potatoes, onion and Apple (you can leave the peel on the apple if you’d like) and clean and wash and trim the fennel bulb. I used a slicer to slice them all fine. If you don’t have one, slice by hand. You can either layer the ingredients in a shallow baking pan (which has either been sprayed with non-stick oil or greased with a little oil) or mix the ingredients and dump them into the baking pan which is what I did since it’s way easier. Pour over 1/2 of the liquid mixture (stir to make sure the cornstarch is blended) cover and bake at 400 degrees for 1/2 hour. Turn the heat to 350, uncover, pour the rest of the liquid over the vegetables and bake another 1/2 hour or until the sweet potatoes are done/tender
(I served mine with a dollop of vegan sour crème)