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, 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
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.
Delicious!
Yolanda, I’m so happy you enjoyed it. Thank you for sharing your feedback.
This is my go to. I make yams for the week since I workout. I swap maple syrup with Walden farms zero calorie pancake syrup OMG Soo good. My non vegan mother always loves when I make these. Delicious!
Chyna that’s wonderful to read, I love how you make it your own and even your mother loves it. Thank you for sharing your feedback.
First time making vegan candied yams and this recipe is a definite keeper. So delicious!
Michelle, Prepared your vegan candied yams for Thanksgiving dinner was a wonderful change even using less sugar and syrup. Thank you!
Rhonda thank you for your feedback, I’m so happy you enjoyed it.
I loved it!!! Thank you for sharing this recipe Queen. It wasn’t overly sweet like most recipes, but the perfect combination!!
Shel, you are welcome, I’m so happy you enjoyed it, thank you for your feedback!
Everyone loved these they were almost the first dish that was gone. Thank you!
That’s wonderful, I’m so happy they were loved. Thank you very much for your feedback Jodie.
Can this be done on the stove top in a pan instead?
Nika, I’m sure it can be done but I only baked this recipe. This year, I will do one for stovetop
Can this be made in advance and reheated for dinner? We’re making food to share this year since we can’t gather together. Ty!!! :-)
Yes they can, you can add about 2 tablespoons water, cover when reheating.
Mine are currently in the oven. We’ll see how it goes lol I added orange and lemon juice for acidity. I used powdered ginger since I didn’t have fresh ginger.
Ooohhh candied yams are my weakness
Sounds delicious….will try it soon.
Awesome thank you Kathleeen!