I am going be honest here, this recipe (yes, this one) was and still is one of my most popular and raved about recipes. So if you have landed on this page, you have come to the right place.
To be honest, this all came about by accident.
The best praline yams or candied yams I have ever tried were not vegan. But do you know what? Often great things come out of no recipes, and of course the added frustration that you cannot find a vegan rival that meets your high expectations.
Friends, this is it! Look no further. If you are depending on a wonderful recipes to add to your holiday meal planning, this is a definite crowd pleaser!
Just do me one favor, when you get famous for it, give me some love (credit?), and send me some!
Anyway, as you can probably tell from me calling them “praline yams” but also “caramelized sweet potatoes” at the top of the post, I do not know what to call this delicious dish. Partially, I am confused because they are called so many things:
Nevertheless, regardless of what they are called, what I know for sure is this will most likely be the last recipe you will ever need for candied yams – no sweet potatoes – uh! You choose a name! I worked hard to make an excellent recipe, and the result will testify for itself.
Tender, sweet, juicy, with the perfect amount of cinnamon and sugar, who needs dessert to follow?
Okay, I am kidding, you can still have dessert – maybe my decadent gluten free and vegan brownies? Yumminess!
Enjoy this recipe, and let me know if they are all the rave at your next holiday event! Much love from my kitchen to yours!
- 4 medium large sweet potatoes, peeled, cut, and boiled tender
- ½ cup vegan soy-free butter
- ⅔ cup organic brown sugar
- ⅓ cup water (Notice: I decreased the amount of fr/ ⅔ c to ⅓ c, so picture is not accurate)
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 4 tbsp maple syrup
- 1 cup pecan halves
- For the sweet potatoes, wash, peel, cut into ½ inch thick circles, and boil in a full pot of water until tender (not completely soft).
- While the sweet potatoes are boiling, preheat the oven to 400 degrees F. This is preparation for the baking of the final product.
- While the sweet potatoes boil, and the oven preheats, in a medium sauce pan on the stove add butter, brown sugar, water, pumpkin pie spice, cinnamon, maple, and pecan halves over medium heat, and stir until a sauce is formed.
- Once a sauce is formed, remove sauce pan from heat, and set aside.
- Meanwhile, when the sweet potatoes are tender, turn off stove and drain them.
- Then, retrieve a 9x13 baking dish, and place the sweet potatoes carefully into baking dish.
- Evenly pour the sauce from the sauce pan over the sweet potatoes now.
- Bake until pecans take on a more dark brown tint and sauce becomes more sticky onto the sweet potatoes.