I tried my mom’s candied sweet potatoes for the first time not long before going vegan. The ooey gooey marshmallow drew me in and the caramelly sweet potatoes kept me there. But, not long after, it wasn’t something I could eat. So, a new recipe for vegan candied sweet potatoes was a must-have!
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Firstly, some technicalities. For this recipe, we typically use “canned yams,” despite referring to them as sweet potatoes. While we tend to use these terms interchangeably locally, here’s a breakdown of the technical differences here in the states. The short answer? The orange veggies most US grocery stores sell as yams are actually sweet potatoes.
Now, as for mom’s vegan candied sweet potatoes. I didn’t know it at first, but her original recipe was actually fairly easy to veganize. We almost always have some vegan-friendly “butter” on hand and vegan marshmallows exist in a couple different forms across the commercial market.
Vegan marshmallows are difficult to find in local stores here in middle-of-nowhere Pennsylvania, and I can’t warrant ordering them every time I make this dish. Still, these candied sweet potatoes are delicious without them!
These candied sweet potatoes are an absolute must-have for any vegan Thanksgiving, but you could whip them up any time of year. I’m not sure there’s any bad time or place for them!
Try them for yourself and let us know what you think!
Vegan Candied Sweet Potatoes
- 40 ounce canned sweet potatoes/yams
- 5 tbsp vegan butter
- 1/2-3/4 cup brown sugar to taste
- 1 cup vegan marshmallows
Combine canned potatoes, butter, and brown sugar in a large skillet
Simmer over medium heat, covered, stirring frequently
Once thoroughly combined, transfer to serving dish and top with marshmallows
Let sit until marshmallows have melted
Have you tried our vegan candied sweet potatoes? Be sure to let us know what you thought!