Candied Yams
I don’t know about you, but something about this year feels right to celebrate some old-school, nostalgic holiday dishes. That’s where my dad’s Candied Sweet Potatoes come in.
But let me just say this-
You think marshmallows on sweet potatoes are gross. Fine. No hard feelings. But I like them and I’m leaving them in. So if you’re grossed out or think marshmallows are some kind of crime against food…This recipe’s not for you.
Growing up, this dish was the highlight of every holiday table (alongside my mom’s cornbread dressing and mac n’ cheese, of course). My dad was the king of candied yams—dripping in butter, sugar, and magic. They were a showstopper, no doubt about it. But when I went vegan? The tradition hit pause.
After a few yam-less years (truly a dark time), I decided enough was enough. I brought them back and with a little guestamating (my dad never had an official recipe), gave them a plant-based makeover, and let me tell you—they’re still as rich, sweet, and downright irresistible as ever- you might just skip dessert (err, actually, you probably should…).
Ready to rock some candied sweet potatoes?
Ah, the age-old debate: yams vs. sweet potatoes.
Sweet potatoes are the ones you're most likely eating at your holiday table. They have smooth skin, vibrant orange flesh, and a natural sweetness that makes them perfect for pies, casseroles, and, yes, candied dishes.
Yams, on the other hand, are an entirely different root veggie. They’re starchy, with rough, bark-like skin and pale, almost white flesh. Yams are more common in African, Caribbean, and Asian cuisines and aren’t nearly as sweet as sweet potatoes.
So, why the mix-up? Back in the day, producers in the U.S. started calling sweet potatoes “yams” as a marketing tactic to differentiate varieties. The name stuck, and now here we are.
Long story short- unless you’re shopping at a specialty store, you’re probably eating sweet potatoes—even if the label says “yams.”
INGREDIENTS:
8 cups sweet potatoes, peeled and chopped (about 3 large)
2 tbsp maple syrup
2-3 tbsp granulated sugar
¼ cup unsalted vegan butter, cubed
1 tsp pure vanilla extract
1 tsp almond extract
2 tbsp orange juice
1 tsp ground cinnamon
⅛ tsp freshly grated nutmeg
pinch of salt
1 cup vegan marshmallows (like Dandies)
DIRECTIONS:
Prep: Preheat your oven to 375°F.
Mix It Up: Toss everything except the marshmallows into an 11"x7" baking dish. Give it a good stir to coat those sweet potatoes in all the sugary, buttery goodness.
Bake: Cover the dish with foil and bake for about 1 hour, or until the potatoes are tender and swimming in a sticky, caramel-like sauce.
Marshmallow Magic: Remove the foil, sprinkle the marshmallows on top, and pop it back in the oven for another 10-15 minutes, until the marshmallows are melted and golden.
Cool & Serve: Let it cool for about 10 minutes (if you can wait that long!) and dive in.
