As we mentioned last week we will be featuring traditional Thanksgiving vegan recipes up until the holiday! This week we are featuring a family favorite: candied yams! This fall favorite features vegan marshmallows and is a necessity at Thanksgiving as well as any family gathering during the fall and winter months! Its very simple and will be a crowd pleaser! Your family won’t even notice the difference!

Vegan Candied Yams

Prep Time: 15 Minutes  Cook/Bake Time: 50 minutes

6 Large Yams or Sweet Potatoes
1 1/2 Cups of Brown Sugar
1 Stick of Vegan Buttery Sticks by Earth Balance (or margarine of your choice)
1/2 Cup Evaporated Cane Juice (or other sweetener)
2 Cups of Sweet and Sara or Vegan Sweets Marshmallows or 1 1/2 Cups of Ricemellow Creme (similar to Fluff)
1 Tbls Vanilla Extract
2 tsp Salt
1 tsp Nutmeg or Cinnamon (optional)

The yams should be washed and peeled (however some choose to leave the skin on) and cut into approximately 2-3 inch disks. Boil water on the stove top with salt and evaporated cane juice and add yams. The yams should be boiled for about 30 minutes or until they are soft to the touch.While the yams are cooking be sure to preheat the oven to 350 degrees.

Next drain the yams and place in a casserole dish. Drop dabs of the buttery stick on the yams and pour brown sugar, vanilla  into the mix. Bake for about 20 minutes. Add in the marshmallows or creme and holiday spices if you choose. With a spoon spread out the marshmallows or creme and spices throughout the yams. The heat of the sugar and yams should melt the marshmallows! The dish is now ready to serve. It should be re-heated for a few minutes if not served immediately.

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