A Delightful Twist on a Classic Comfort Dish

Yams are a beloved comfort food, often making their appearance in festive dinners, especially around the holidays. But what if we could take this traditional dish and give it a mouth-watering vegan twist? Enter Vegan Coconut-Cashew Candied Yams a decadent, creamy, and indulgently sweet side dish that’s not only plant-based but also packed with flavor and nutrients. This dish marries the natural sweetness of yams with the richness of coconut milk and the nutty creaminess of cashews. The result? A velvety, caramelized treat that feels like a hug in a bowl.

“Good food is the foundation of genuine happiness.”
Auguste Escoffier. This

Whether you’re hosting a vegan Thanksgiving or simply looking to jazz up your weeknight dinners, these candied yams are guaranteed to impress. They’re surprisingly easy to make and require just a handful of ingredients you probably already have in your pantry. Even non-vegans will find themselves reaching for seconds! In this article, we’ll guide you through why you’ll fall in love with this recipe, the step-by-step process to make it, and tips to ensure your yams turn out perfect every time.

So, let’s dive in and explore how this vibrant, cozy, and utterly delicious dish can become a staple in your kitchen!

Vegan Candied Yams with Coconut & Cashew — Candied Yams Recipe

Why You’ll Love This Vegan Candied Yams Recipe

Unique Flavor Combination: The blend of creamy coconut milk, crunchy cashews, and naturally sweet yams creates an unforgettable taste experience. This dish offers a delightful twist on the traditional candied yams, making it a standout side at any meal.
Nutrient-Rich and Wholesome: Yams are packed with vitamins, minerals, and fiber. Adding cashews boosts protein and healthy fats, while coconut milk contributes to a creamy texture without the need for dairy.
Vegan and Allergy-Friendly: Free from dairy, eggs, and gluten, this dish is perfect for those with dietary restrictions. It’s also easy to adapt for nut allergies by swapping cashews for seeds or simply omitting them.
Easy to Make: With just a few simple steps, you can create a dish that looks and tastes gourmet. The most challenging part might be waiting for it to bake as the delicious aroma fills your kitchen!
Crowd-Pleaser: Whether served as a holiday side or a weekday treat, these candied yams are a hit with both kids and adults alike. The natural sweetness appeals to picky eaters, while the rich, nuanced flavors satisfy more sophisticated palates.

How to Make Vegan Candied Yams

Ingredients:

4 large yams or sweet potatoes, peeled and sliced into 1/2-inch rounds
1 cup full-fat coconut milk
1/2 cup raw cashews, soaked in hot water for 20 minutes, then drained
1/2 cup coconut sugar or maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of sea salt
1/4 cup chopped pecans (optional, for garnish)
Fresh rosemary sprigs (optional, for garnish)

Step-by-Step Instructions:

Preheat the Oven: Set your oven to 375°F (190°C). Grease a medium-sized baking dish with a little coconut oil or line with parchment paper.
Prepare the Cashew Cream: In a high-speed blender, combine the soaked and drained cashews with the coconut milk, coconut sugar, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of sea salt. Blend until smooth and creamy. Taste and adjust sweetness or spice levels as needed.
Layer the Yams: Arrange the yam slices in the prepared baking dish, overlapping slightly. Pour the cashew cream mixture over the top, ensuring all the yams are coated.
Bake: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the yams are tender and caramelized on the edges.
Add the Toppings: If using, sprinkle chopped pecans over the top and return to the oven for an additional 5 minutes to toast the nuts.
Garnish and Serve: Allow the dish to cool for a few minutes. Garnish with fresh rosemary sprigs if desired. Serve warm and enjoy!

Tips for Perfect Vegan Candied Yams

Choosing the Right Yams: Opt for yams or sweet potatoes that are firm, smooth, and free from bruises or blemishes. Smaller yams are often sweeter and have a creamier texture.
Soak Your Cashews: Soaking the cashews softens them, making them easier to blend into a smooth, creamy sauce. If you’re short on time, use boiling water and soak for at least 15 minutes.
Adjust Sweetness to Taste: Depending on your preference, you can increase or decrease the amount of coconut sugar or maple syrup. You can also substitute with agave syrup or brown sugar.
Add a Crunchy Topping: While the chopped pecans are optional, they add a lovely crunch that contrasts with the creamy yams. Other good options are chopped walnuts, almonds, or even a sprinkle of toasted coconut flakes.
Make It Ahead: This dish can be prepared a day in advance. Simply assemble everything in the baking dish, cover, and refrigerate. When ready to bake, allow it to come to room temperature first.

Vegan Candied Yams Recipe FAQ

Question	Answer
Can I use sweet potatoes instead of yams?	Absolutely! Sweet potatoes work just as well in this recipe and will provide a similar flavor and texture.
Can I make this dish nut-free?	Yes, simply omit the cashews and use coconut cream instead of the cashew-coconut mixture. You can also substitute the cashews with sunflower seeds or pumpkin seeds.
What can I use instead of coconut milk?	You can use almond milk or another creamy plant-based milk, but the coconut milk adds a unique richness. Full-fat options work best for this recipe.
How do I store leftovers?	Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this dish?	Yes, this dish can be frozen for up to a month. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Vegan Coconut-Cashew Candied Yams

Thomas J. Moss

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 6

Calories 280 kcal

Equipment

Baking dish,
Blender,
Knife
cutting board,

Ingredients

4 large yams or sweet potatoes peeled and sliced into 1/2-inch rounds
1 cup full-fat coconut milk
1/2 cup raw cashews soaked in hot water for 20 minutes, then drained
1/2 cup coconut sugar or maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of sea salt
1/4 cup chopped pecans optional, for garnish
Fresh rosemary sprigs optional, for garnish

Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Grease a medium-sized baking dish with a little coconut oil or line with parchment paper.
Prepare the Cashew Cream: In a high-speed blender, combine the soaked and drained cashews with the coconut milk, coconut sugar, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of sea salt. Blend until smooth and creamy. Taste and adjust sweetness or spice levels as needed.
Layer the Yams: Arrange the yam slices in the prepared baking dish, overlapping slightly. Pour the cashew cream mixture over the top, ensuring all the yams are coated.
Bake: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the yams are tender and caramelized on the edges.
Add the Toppings: If using, sprinkle chopped pecans over the top and return to the oven for an additional 5 minutes to toast the nuts.
Garnish and Serve: Allow the dish to cool for a few minutes. Garnish with fresh rosemary sprigs if desired. Serve warm and enjoy!

Notes

Nutrition Information (per serving):

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