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 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, but true yams are native to Africa and Asia. Candied yams are popular here in the South, especially for Thanksgiving. They taste delicious with my SOUTHERN-STYLE COLLARD GREENS, VEGAN MAC AND CHEESE AND LENTIL LOAF, AND CORNBREAD CASSEROLE.
This 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. 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).
- 237 kcal / 991 kJ
- 6 g
- 466 g
- 15 min
- 1 h 5 min
- Ready in:
- 1 h 20 min
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, 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.