These melt in your mouth Vegan Baked Candied Yams are full of flavors and they are sweetened with a blend of maple syrup and organic brown sugar, fresh ginger, orange zest, vanilla with spices! Perfect recipe for your holiday table.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
For the most part, I usually dislike candied yams because the ones that I ate at potlucks were from the can and I just didn’t like the taste and texture. If you are like me, don’t give up, try my recipe and you will fall in love with candied yams!
Candied yams are actually made from sweet potatoes, these tubers are native to the Americas. True yams are native to Africa and Asia. Candied yams are popular here in the South, especially for Thanksgiving.
Ingredients For Candy Yams
I only used a little cinnamon and nutmeg for the holiday flavors but you can adjust. Omit or substitute with your own blend (ground cardamom plus coriander is a great cinnamon substitute).
This is the best-candied yams recipe I have ever had! It is buttery, sweet with just the right amount of spice, it is healthier than Paula Deen candied yams.
How To Make Candy Yams
Vegan Baked Candied Yams recipe is quite easy to prepare. You basically peel and cut the sweet potatoes into slices, make a syrup and pour over them and bake until tender, basting periodically with syrup.
This delicious soul food candied yams go well with my SOUTHERN-STYLE COLLARD GREENS, VEGAN MAC AND CHEESE AND LENTIL LOAF, AND CORNBREAD CASSEROLE.
Other Delicious Recipes For Vegan, Gluten-Free Thanksgiving
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: American, Soul Food, Southern
- Seasons: Christmas, Thanksgiving
Nutrition
(Per portion)- Energy: 237 kcal / 991 kJ
- Fat: 6 g
- Carbs: 466 g
Cook Time
- Preparation: 15 min
- Cooking: 1 h 5 min
- Ready in: 1 h 20 min
- For: 6 people
Ingredients
- 4 medium sweet potatoes
- 1/4 cup non-dairy butter
- 1/4 cup organic brown sugar or coconut sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon orange zest
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven 375 F. Peel sweet potatoes and cut into slices about 1/4 inch rounds. Arrange the slices into a lightly greased 9x13 casserole dish.
- In a saucepan over medium heat, add butter, sugar, ginger, and orange zest, stir until sugar dissolves. Stir in maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Pour syrup over sweet potatoes evenly, cover with parchment paper, then foil paper and bake for 45 minutes, basting with the syrup at least once. Remove foil, baste with syrup and allow to bake for 20 minutes uncovered.
- PS. Highly recommend that you double the sauce because it is so delicious!
Notes
Okay. I rarely get rave compliments on cooking, but I made this for Thanksgiving and several people raved!! So. Thank you. It’s been requested at the Christmas table. Wow. Me! (& you). Lol
Cixi, that’s so wonderful, I’m happy you and your loved ones enjoyed it. Thank you for sharing your feedback with us.
I made this for Thanksgiving dinner and it stole the show! It’s absolutely delicious, thank you for this recipe!
Patrice, that is so awesome, I love reading your feedback. Thank you.
So good. I cooked on top of the stove.
Healthiness is written all over this recipe
Thank you for the vegan yams recipe. We are having a party in which several vegans will be attending. I am going to make this for them to enjoy.
Anita, you are welcome. Have a wonderful time with your loved ones. Enjoy!
I made this a couple of weeks ago for my family. The only thing I didn’t have was orange zest. It was delicious! I will be making it again. Thanks for sharing!
Angela, I’m so happy you and your family enjoyed it. I hope you make it with the orange zest next time. Thank you for sharing your feedback with us.
Michelle these yams are the bomb.com! I’m not vegan my daughter is, however I make enough for the whole family, they don’t know the difference!
Thank you very much, a year around recipe!
Renee, I’m so happy you and your family love them. Thank you very much for sharing your feedback with us.
Hit the spot with my craving! So yummy!!
J, thank you for your feedback. I made some last night with my collard greens, lentil meatballs and mac and cheese recipes and I’m seriously thinking of making more. So delicious!
You’re a genius for this recipe- it’s crazy delicious! Loooved the ginger orange flavor. I also added a little orange juice. NEw favorite.
Asha, thank you for your feedback. I’m so happy you love the flavors.
Can I prep the sauce to use later?
Kassidy, yes you can prep the sauce, keep it refrigerated.