Saucy Coconut Candied Yams (Vegan): Cooking With Courtney

From Feed the Soul Blog:

Baked candied yams (or sweet potatoes) are a classic at holiday meals. But I think that if you’ve had candied yams once, you’ve had them all. Ya know?

This recipe is a coconutty twist on a traditional candied yams recipe, but it still includes the classic flavors of brown sugar, cinnamon and butter — vegan or regular, depending on your dietary preferences. A little maple syrup adds cozy, comforting pizzaz.

I like to kick it up a notch (serving you Emeril Lagesse vibes today) by adding in a dash of ginger and garnishing with crushed hazelnuts that get all roasty and gorgeous in the oven. Those ingredients are optional, but I think they bring something special.

Skip to the full recipe.

They’re also a little bit creamy thanks to the addition of canned coconut milk. There’s plenty of fat in coconut milk so you could skip the vegan/regular butter if you really wanted to cut back on calories but, you know, butter has never made anything worse.

These sweet potatoes are melt-in-your-mouth tender, but hazelnuts and shaved coconut add a lovely crunch that keeps things interesting. It’s sort of horchata-y and something different than the traditional candied yams recipe.

And, of course, feel free to get crazy with the marshmallows! I've got tips on how to alter this recipe to include a marshmallow topping.

See the complete recipe post, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

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