By Vegan Man
This candied yam recipe is a holiday favorite and a take on my mother-in-law’s southern recipe.
3.5 lbs of organic yams (sweet potatoes also work, they are, at least in the U.S., one and the same)
3 cups of vegan mini marshmallows (my favorite are Dandies, available on Amazon and at most organic markets)
1 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 cup of chopped pecans
2 TBL of vegan butter (Soy-Free Earth Balance is my go to) + extra for greasing your baking dish
1/2 cup of filtered water
Dash of sea salt
Dash of nutmeg
In a large pot, bring 8 Quarts of water (or more) 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 immediately. Do NOT tell your guests it is vegan until after they have enjoyed all the marshmallowed, candied, deliciousness!