Vegan Coconut-Cashew Candied Yams
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!