Rich and Flavorful Vegan Coconut Cashew Candied Yams

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!

Why You’ll Love This Vegan Coconut Cashew Candied Yams Recipe

1. 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.
2. 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.
3. 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.
4. 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!
5. 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 Coconut Cashew 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 Coconut Cashew Candied Yams

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

FAQ For Vegan Coconut Cashew Candied Yams Recipe

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People Also Ask

1. Why are my candied yams runny?

Candied yams can become runny for a few reasons:

• Excess liquid: Adding too much water, syrup, or butter can make the dish watery.
• Undercooking: If the syrup hasn’t had enough time to thicken, it will remain runny. Simmer the syrup longer to reduce it.
• Incorrect sugar ratio: Not using enough sugar can prevent the syrup from caramelizing properly.
• Solution: Reduce the liquid in the recipe, cook the syrup longer, or add a thickening agent like cornstarch.

2. Is there a difference between candied yams and sweet potatoes?

Yes, there is a difference:

• Yams: True yams are starchy, dry, and less sweet. They are native to Africa and Asia and are not commonly found in the U.S.
• Sweet potatoes: What most people call yams in the U.S. are actually orange-fleshed sweet potatoes, which are sweeter and softer. In most recipes labeled “candied yams,” sweet potatoes are used.

3. What are the ingredients in Bruce’s candied yams?

Bruce’s Candied Yams typically include:

• Sweet potatoes: Often pre-cooked and canned.
• Syrup: Made with sugar, corn syrup, or brown sugar.
• Spices: Cinnamon, nutmeg, and sometimes cloves for flavor.
• Butter: Adds richness to the dish. Some recipes may also include marshmallows or pecans as optional toppings.

4. What’s the difference between yams and sweet potato casserole?

The main differences lie in the preparation and texture:

• Candied yams: Typically slices of sweet potatoes cooked in a sugary syrup until tender and caramelized.
• Sweet potato casserole: Mashed sweet potatoes mixed with milk, sugar, and spices, topped with marshmallows, pecans, or a crumble topping, then baked. Both dishes are sweet and often served as holiday sides, but they differ in texture and presentation.

5. Are yams healthier than sweet potatoes?

Sweet potatoes are generally considered healthier than true yams due to their nutrient profile:

• Sweet potatoes: Rich in beta-carotene, vitamin A, fiber, and antioxidants.
• Yams: Higher in starch and lower in vitamin A compared to sweet potatoes. Both are nutritious, but sweet potatoes offer more vitamins and minerals overall.

6. What are the benefits of yams?

Yams provide several health benefits:

• Rich in fiber: Supports digestion and helps regulate blood sugar levels.
• Contains antioxidants: Protects against cellular damage.
• Good source of potassium: Helps maintain healthy blood pressure levels.
• Supports energy production: High in complex carbohydrates and B vitamins. While yams are nutritious, sweet potatoes may offer additional benefits due to their higher levels of beta-carotene and other nutrients.

Common Mistakes When Making Vegan Coconut Cashew Candied Yams:

1. Using too much liquid: Excess coconut milk or syrup can make the dish watery. Stick to the recommended amounts.
2. Skipping the thickening step: Not reducing the syrup properly can lead to a runny consistency.
3. Overcooking the yams: Overcooking can cause the yams to break apart and lose their texture.
4. Not balancing flavors: Forgetting to add a pinch of salt can leave the dish overly sweet without depth.
5. Skipping the cashew garnish: The cashews add a necessary crunch and contrast to the creamy yams.

Conclusion

Vegan Coconut Cashew Candied Yams are a delicious and nutritious twist on the classic candied yams recipe. By combining the richness of coconut milk with the crunch of cashews, this dish achieves a perfect balance of flavors and textures. To ensure success, avoid common mistakes like overcooking or using too much liquid, and take time to properly reduce the syrup for a thick, caramelized finish. This unique recipe is a fantastic addition to any holiday table or special occasion!

Vegan Coconut-Cashew Candied Yams

Thomas J. Moss

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

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):

Calories: 280 | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 580mg | Fiber: 5g | Sugar: 16g | Vitamin C: 20% DV | Calcium: 6% DV | Iron: 10% DV

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