Baked Vegan Candied Yams

I haven’t blogged in a few weeks so I thought I’d write an update this morning. First, I’m excited to inform you that I made my first all vegan holiday dinner for Christmas and it was delicious! Even though the family chuckled at my personal challenge some of them couldn’t help being enticed by the kitchen aroma and trying a few things as well. I’ll add a few of the items to the blog. Today I am adding my baked vegan candied yams. I’ve never made baked candied yams with marshmallows on top, but I understand this is popular with many people. If that is your thing, there are a few companies that make vegan marshmallows so add it to the recipe if you like.


Baked Vegan Candied Yams - Copyright VeganSistah 2012

I love Candied Yams! It is a holiday staple for me. However, I must say that these are the best that I’ve ever tasted and by far the best that I’ve ever made. I went to the store yesterday to by the ingredients so I can make some more. I’m hooked people. LMBO! Ok, you guys know that I am not the best with measuring, I just hate be boxed in to most restrictions so these are my close guesstimates (really not a work either, but hey you get it).



1 lb cut sweet potatoes or yams

1/2 orange (you’ll need the juice & a little zest wouldn’t hurt)

1/2 lemon (see above)

3-4 tbsp of soy margarine or butter alternative (this is really up to you – you can go totally Paula Dean here if you like)

2-3 tbsp of agave nectar (I used one that contained vanilla extract)

1/4c organic sugar

2-3 tbsp of cinnamon

HSS (Hawaiian Sea Salt) to taste



Add a pinch HSS  & a slice of lemon to water & add yams and cooked about 10 minutes to soften

Drain the water and transfer the yams to a baking dish

In a small sauce pan add butter and lett melt

Once the butter has melted add the organic sugar and mix well until the sugar dissolves

Now add the juice of half a lemon and half an orange to the mixture.

Add the agave nectar & cinnamon

Pour the mixture over the yams and mix well

Shake a little cinnamon over the top of the yams

Optional: Drizzle a little agave nectar over the yams & add a few slices of oranges and/or lemons for added flavor

Baked until you achieve the texture your prefer. NOTE: Please do not bake too long or you may need to make sweet potato pie.



About Emerging VeganSistah

As a single-mother, lawyer, student and entrepreneur with an active Christian lifestyle things can get very busy. I've been on a journey of learning to bring balance into my life. I recognize that many issues that we face today can be eliminated by changing our eating habits. As part of this learning process I've been exploring vegan and raw vegan meals. This soul food loving sistah has had some doubts about this transition. So, I figured why do this alone - we've become a generation of bloggers so I'm going to share my journey towards a vegan lifestyle with you!!!

Posted on January 5, 2012, in food, health, nutrition, Uncategorized, vegan and tagged , , , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. I’m usually skeptical about trying recipes that I find on the internet or in people’s blogs… but I made these this week for a vegie/vegan Thanksgiving I was hosting… and OH MY GOODNESS – amazing! By far the best candied yams any of my friends or family (including omnivores) have ever had

    • Thanks so much for stepping outside your confort zone by trying this recipe. I am truly excited you, your family and your friends (vegan & non-vegan) liked it. I love these & made some for thanksgiving as well. These were at top of my list if recipes for the e-cookbook i’m working on.

      Thanks again!

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