Vegan Candied Yams

With Thanksgiving right around the corner, you gotta make the classic Candied Yams. This recipe is the most ultimate version you can make, so what are you waiting for?! ENJOY!

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If you don’t already know based on my other recipes and travel guides, I have a wicked sweet tooth. I like to believe that I became a decent baker because I needed to feed my sugar cravings without spending all my money on pre-made goodies and treats. Therefore, if you couldn’t guess my favorite Thanksgiving side dish, it’s these amazing Candied Yams!

My aunty, who is the most amazing baker and overall the best at anything that involves art or creativity, was always in charge of making Candied Yams for our Thanksgiving feast. I remember always watching her put the final marshmallow touches at my house before we were getting ready to eat. It wasn’t until my first Thanksgiving on my own that I didn’t get to enjoy her amazing Candy Yams, so I retrieved her recipe and to my surprise it was actually very simple. I decided to add my own little twist to the recipe by topping it with some delicious candied pecans because it just didn’t have enough sugar, haha.

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Here’s the 411 for those not familiar with the stars of this recipe:

• Vegan Marshmallows: I buy the Dandies Vegan Marshmallow brand. I am able to easily find these at Whole Foods. Otherwise, there are a couple of other health food grocery stores I am able to find these at, like Sprouts Farmers Market.
• Vegan Butter: There are a variety of different brands you are able to find at most grocery stores such as Whole Foods, Trader Joe’s, Sprouts Farmers Market, or Kroger. I use the most commonly found vegan butter brand Earth Balance. However, Miyokos vegan butter has been found to be a “better” brand with the absence of palm oil, yet it is much more expensive.
• Maple Syrup: This is a great liquid sweetener to use in replacement of processed sugar. There are many other types of sweeteners you can use instead such as Agave or Stevia.
• Pan: I used a 15inch by 10inch glass baking pan.

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

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INGREDIENTS

Candied Yams

• 1 bag of Mini Vegan Marshmallows
• 2 lbs Yams, diced
• 1/4 c Vegan Butter, melted
• 1/3 c Brown Sugar

Candied Pecans

• 1/2 c Pecan Halves
• 1 Tbsp Maple Syrup

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INSTRUCTIONS

Candied Yams

1. Preheat oven to 425 degree F.
2. Peel yams and dice into 1-inch cubes or 1-inch coins.
3. If you prefer your yams to be soft and easily mashed, then boil diced yams in water for 10 minutes.
4. Transfer yams into ceramic, glass, or aluminum dish of choice. Evenly pour and coat yams in vegan butter. Sprinkle sugar evenly over yams.
5. Place yams into oven and bake for 20-25 minutes if pre-boiled or 30-35 minutes if NOT pre-boiled. Halfway through baking flip yams.
6. Add marshmallows on top and bake for an additional 5 minutes.
7. Turn oven to Broil and place directly under the top of the oven. Leave oven door slightly open and carefully watch (about 1-3 minutes). Remove once marshmallows are golden brown (be careful not to burn).

Candied Pecans

1. Using a large frying over medium-high heat, toast pecans (about 1-2 minutes on each side). Be careful not to burn.
2. Add maple syrup and evenly coat pecans.
3. Quickly transfer to a silicone baking mat, parchment paper, or wax paper for pecans to set.
4. Separate pecans and move onto Assembly.

Assembly

1. Top the Candied Yams with the Candied Pecans and serve!

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If you are a sugar or sweet tooth fanatic like me, then I hope you ENJOY these delicious Candied Yams as your pre-dessert little treat! If you aren’t, then I hope you ENJOY these regardless, as my aunty always said this is only enjoyed once a year so go big and don’t be stingy on the butter and sugar, haha!
- Nutti Nelli