Lightened Pecan Candied Yams (That are Actually Sweet Potatoes)

Traditional Southern candied yams usually call for a ton of sugar and butter. This plant-based take on pecan candied yams lightens the recipe up quite a bit, using small amounts of maple syrup and vegan butter. That way, the delectable flavor of sweet potatoes can shine through.

Chances are that if you’ve enjoyed candied yams, the dish is actually made with sweet potatoes. Yams a different variety of vegetable, unless we’re referring to as garnet yams, which, though misnamed, are indeed sweet potatoes.

Singing the praises of sweet potatoes

Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas. Not to diminish the value of white or golden potatoes, but in comparison, sweet potatoes are substantially richer in nutrients.

Sweet potatoes are especially high in vitamin A, have a good amount of B6, and the major minerals. They’re also a good source of fiber. Despite how sweet and rich they taste, they’re surprisingly low calorie and have no fat. Here’s a complete view of the nutritional profile of sweet potatoes.

Recipe is adapted from Vegetariana by Nava Atlas.

Explore more …

• Delectable Vegan Sweet Potato Recipes
• Maple Roasted Sweet Potatoes and Apples
• Maple Mashed Sweet Potatoes with Pecans
• Mashed Sweet Potatoes with Leeks and Walnuts

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Yield: 6

Lightened Pecan Candied Yams (Sweet Potatoes)

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This plant-based take on pecan candied yams lightens the recipe up quite a bit, using small amounts of maple syrup and vegan butter, allowing the flavor of sweet potatoes to shine through.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 4 large sweet potatoes
• 2 tablespoon vegan butter
• Juice of 2 oranges (about ¾ cup to 1 cup)
• 1/3 cup maple syrup
• ¼ teaspoon each cinnamon, ground nutmeg, and salt
• 2/3 cup pecan halves (toast lightly in a dry skillet if you'd like)

Instructions

1. Cook, bake, or microwave the sweet potatoes in their skins until they can be pierced through but are still firm. When cool enough to handle, peel them, then cut them into quarters and slice about 1/4 inch thick. If the sweet potatoes are round rather than long, you can cut them into half moons or quarters.
2. In a large skillet, heat the vegan butter until it melts. Add the orange juice, maple syrup, and seasonings. 
3. Stir in the potatoes and cook, uncovered, over medium heat, stirring frequently, for 20 to 25 minutes, or until glazed and lightly browned. 
4. Transfer to a serving dish, top with the pecans, and serve at once.

See lots more plant-forward salads and side dishes.