Recipes

Southern Candied Yams, Veganized!

Yams and Sweet potatoes are some of our favorite Holiday treats! They are naturally sweet and chock full of vitamins and minerals. Add in some additional sweetness and some spices like cinnamon or nutmeg, topped with vegan marshmallows and we are set for a Holiday dish to please even the pickiest of eaters.

What you'll need

  • 3.5 lbs of organic yams
  • 3 cups of vegan mini marshmallows ( Dandie's are our favorites!)
  • 1 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup of chopped pecans
  • 2 TBL of vegan butter
  • 1/2 cup of water
  • Dash of sea salt
  • Dash of nutmeg

What to do

In a large pot, bring 8 Quarts of water to a boil. Drop in yams for about 20 minutes until soft to fork (but not squishy).

Take yams out and let cool. Peel yams (keep skins for dehydrated tasty olive oil, sea salt yam chips only if you are feeling fresh).

Once peeled, cut the yams in 1/2 lengthwise and 1/2 again lengthwise (so you will have quarters). Then cut yams into 1 inch slices.

Put yams in a 9"x13" pre-greased baking dish and set aside.

In a medium saucepan, melt vegan butter over medium high heat. Add brown sugar, cinnamon, salt and nutmeg and 1/2 cup water. Wisk together and reduce heat to low once boiling. Allow sauce to thicken and cook down for about 10 minutes.

Pour sauce over the yams in the baking dish. Mix well to make sure all the yams are nicely covered with the sauce.

Bake for 25 minutes at 350 F. At least once while baking (ideally 2-3 times), spoon the sauce over the top of the yams.

Pull out yams and mix. Add the 1/2 cup pecans and mix well. Add marshmallows to the top of the yams. Note: the marshmallows will grow.

Place dish uncovered in 400 F oven for 10-12 minutes until marshmallows are brown and bubbling.

Serve, enjoy and get ready to be very, very popular at the table!

*recipe and photos by consciouslivingtv.com

Michele Quiles

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