Treat your loved ones this thanksgiving to the perfect vegan side dish of uber sweet southern style stove top candied yams. They are delicious yet don't need a ton of sugar and butter to yield the same conventional results.
When it comes to all things thanksgiving then who could resist this delicious stove top version of candied yams.
They are cooked to perfection, taste insanely good and definitely one for those with a sweet tooth so don't you even think about skipping this recipe for thanksgiving or else you will be sorry.
Being a hardcore foodie affords me the opportunity to explore many recipes, including this one.
I first tried candied sweet potatoes (yams) when I went to the states (in the deep south) some years ago.
I just had to include one of my favourite thanksgiving side dishes on my blog thus being vegan candied yams - yup! using dairy free butter, so good, you won't even notice the difference.
This recipe has been updated with new pictures only and a video to assist you.
I hated the first ones so went ahead and updated them along with the steps by steps.
I cut the yams into quarters to reflect the update and I do add a small amount of water which most recipes don't call for.
What are southern candied yams?
In short candied yams are sweet potatoes sauteed in a spiced infused syrup. These sweet yams are a traditional side dish for Americans during thanksgiving.
This explains why this dish is more popular with the states compared to other countries.
However you don't have to live in America in order to embrace this dish, just try it and you will see for yourself just how delicious it is.
Is a yam and a sweet potato the same thing?
No, they are not!
What Caribbean refer to as yam is a complete contrast to what the states know it as. In the states a yam is simply as variety of sweet potato.
The real confusion is more state side than anything when they tried to use the African term "Nyami" which means "yam" to distinguish between various sweet potatoes.
In Africa and the Caribbean yam isn't remotely the same nor does it have anything to do with sweet potato.
For African and Caribbean people, a sweet potato is exactly what is is, it's self-explanatory.
However the word Yam is used to describe a tuber root vegetable with a thick bark that's a starch enriched vegetable that both of these regions (Africa/Caribbean) eat.
A good example of yam is my Mased Yam recipe where I use true yam (it comes in two variations - yellow or white)
Ingredients you will need
- Sweet potatoes - These are known as "Yams" to some people. You will want the ones with the orange hue. If possible try to pick ones that are similar in size and shape so they can be cut in unison.
- Dairy free butter - Vegan or dairy free butter, doesn't really matter as both are the same. I use flora, unsalted.
- Coconut sugar - This has a slightly lower glycemic index than raw cane sugar and isn't as sweet as the former which I personally think works much better for this recipe.
- Nutmeg and cinnamon - In ground form, for warmth and flavour.
- Vanilla and pink salt - to enhance the taste.
- Warm water - Albeit, most recipes don't call for water, this compensate for using less sugar and butter and helps to create the syrup.
Are candied yams the same thing as sweet potatoes?
Yes they are. Sweet potatoes are the main ingredient in making candied yams
It's very simple to make and the taste is to die for, believe me.
Reasons to make this recipe
- Great for people who love the taste of sweet potatoes
- Sweet potatoes are naturally sweet and if you have a sweetooth then the candiedness is to die for.
- Doesn't contain a copious amount of butter and sugar, unlike most recipes.
- It's stovetop friendly, which means you can keep the oven space available for your other holiday recipes.
- Can make ahead of time (up to 2 days before).
The steps
- Wash and peel the sweet potatoes and carefully cut them into slices then quarters (discard the ends and outer skin).
- Using a skillet on medium heat, proceed to melt the butter.
- Once the butter is melted, add the coconut sugar along with the cinnamon, nutmeg, vanilla and pink salt.
- Continue to stir for about 30 seconds.
- Gradually pour in the warm water and stir until the sugar has completely dissolved.
- Reduce the heat to low, cover with lid and allow to cook on low-medium heat for 45 minutes to 1 hour. Occasionally remove the lid to baste and fold the yams into the syrup.
- Once the yams are completely soft (check the readiness with a fork first, this should be around the 40-35 minute mark) leave the lid off and allow the syrup to thicken up (you may need to increase the heat to medium-high, being careful not to burn the potatoes).
- Once the cooking time is up, remove from the stove.
- Serve piping hot and enjoy!
Frequently asked questions
How long do the yams take to cook?
It takes up to an hour for the potatoes to completely soften and become candied but the wait is worth it, trust me.
I would say the potatoes are ready around the 40 minute mark but by leaving them to cook longer they will be even more candied and super sweet.
Can you make candied yams with another type of sweet potato?
Yes, any type of sweet potato will work for this recipe
Can candied yams be made ahead of time?
Yes, you are more than welcome to prep the yams, be it peeling them or simply making the entire batch the day before or up to 2 days in advance.
Make sure to keep the dish in your refrigerator and in an air tight container.
When you are ready to use them, simply put everything in a large frying pan/skillet and allow it to heat through (add a splash of water, if required).
Can you freeze the yams once they are candied?
Yes you can although I don't recommend it because it works out much better, if they are eaten the same day. You can store them in a zip lock/freezer friendly bag and freeze them.
Then simply de-frost them and re-heat them in the oven or stove top. You may need to replenish them in a splash of water and sprinkle some sugar onto them.
Notes and tips
- The syrup will be a dark hue and this is perfectly normal so please don't be alarmed.
- Don't chop and quarter your potatoes too thick about ¼-1/2 inch is fine.
- Any leftovers can be stored in an airtight container (when completely cool) for up to 3 days.
- Baste the yams BUT don't constantly fold/stir especially as they soften up as they may start to fall apart.
- Increase the heat near towards the end of cooking time, supervised, with the lid off as this will help to thicken the syrup.
- The syrup will thicken up more and the yams will darken in colour as they cool down.
- Feel free to add some cloves, ginger or even a splash of orange juice to enhance the flavour.
- Why not top the candied yams with some vegan marshmallows or chopped nuts.
- For best results, it is better to consume the yams immediately or when hot.
- My recipe contains a lot less sugar/butter than most recipes because I have found that adding water helps to create a nice rich syrup without relying on excess butter/sugar.
- Make sure to baste the sweet potatoes occasionally during the cooking process to ensure each of them are evenly "candied".
- Aim to cut the potato slices evenly so that they are cooked evenly.
- Feel free to use an unrefined another sweetener such as raw cane sugar, monkfruit or stevia.
Other thanks giving side dishes you may like
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Stove Top Candied Yams
Ingredients
- 3 large sweet potatoes peeled and chopped (slices or quarters)
- ⅓ cup vegan butter (37g)
- ½ cup coconut sugar (80g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon pink salt
- ⅓ cup warm water 80ml
Instructions
- Wash and peel the sweet potatoes and carefully cut them into slices then quarters (discard the ends and outer skin).
- Using a skillet on medium heat, proceed to melt the butter.
- Once the butter is melted, add the coconut sugar along with the cinnamon, nutmeg, vanilla and pink salt.
- Continue to stir for about 30 seconds
- Gradually pour in the warm water and stir until the sugar has completely dissolved.
- Add the sweet potatoes and fold them into the watery syrup (don't worry this will thicken up).
- Reduce the heat to low, cover with lid and allow to cook on low-medium heat for 45 minutes to 1 hour. Occasionally remove the lid to baste and fold the yams into the syrup.
- Once the yams are completely soft (check the readiness with a fork first, this should be around the 40-35 minute mark) leave the lid off and allow the syrup to thicken up (you may need to increase the heat to medium-high, being careful not to burn the potatoes).
- Once the cooking time is up, remove from the stove.
- Serve piping hot and enjoy!
Video
Notes
- The syrup will be a dark hue and this is perfectly normal so please don't be alarmed.
- Don't chop and quarter your potatoes too thick about ¼-1/2 inch is fine.
- Any leftovers can be stored in an airtight container (when completely cool) for up to 3 days.
- Baste the yams BUT don't constantly fold/stir especially as they soften up as they may start to fall apart.
- Increase the heat near towards the end of cooking time, supervised, with the lid off as this will help to thicken the syrup.
- The syrup will thicken up more and the yams will darken in colour as they cool down.
- Feel free to add some cloves, ginger or even a splash of orange juice to enhance the flavour.
- Why not top the candied yams with some vegan marshmallows or chopped nuts.
- For best results, it is better to consume the yams immediately or when hot.
- My recipe contains a lot less sugar/butter than most recipes because I have found that adding water helps to create a nice rich syrup without relying on excess butter/sugar.
- Make sure to baste the sweet potatoes occasionally during the cooking process to ensure each of them are evenly "candied".
- Aim to cut the potato slices evenly so that they are cooked evenly.
- Feel free to use an unrefined another sweetener such as raw cane sugar, monkfruit or stevia.
Nutrition
Dawn says
These sweet potatoes are sweetened and cooked to perfection! The texture is very tender, and the potatoes aren't too sweet that one would feel they're no longer healthy. I usually roast my sweet potatoes, but I've always wanted to make them southern-style to serve with soul food. When I saw the harmless ingredients for this recipe, I decided to give it a try. To say the least, I will be making this again and again. Thanks for sharing!
Charla says
Glad you liked the yams Dawn, thanks for commenting.
Eugenie says
Is the Himalayan pink salt a deal breaker? These look gorgeous and sadly I have none…
Charla says
Thank you! The star of the show for this recipe is the sweet element so you can easily leave out the Himalayan pink salt with no bearing on the overall outcome.
jacquee | i sugar coat it! says
It's been a while since I've had candied yams! Your post put me in the mood to make them for the holidays...
Charla says
Yay! That's what I like to hear 😉
Sarah | Away From the Box says
I used to hate sweet potatoes. Like, I used to feed mine to the dog when I was a kid. True story. But now I love them, and I LOVE this recipe! With Thanksgiving coming up in the states, I think this might have to go on my menu this year!
Charla says
Hi Sarah. I have a ton of veggies that I loathed as a child that I now adore, so you're certainly not alone.
Jennifer @ Delicious Everyday says
The Brits aren't the only ones who call yams sweet potatoes. We do here in Australia too. 🙂 I've never tried candied yams, but I love all the spices you've paired with them. I bet they smell amazing!
Charla says
Hi Jennifer, thanks for clarifying the terminology 😉 Yes the spices make all the difference.
Stephanie@ApplesforCJ says
I love sweet potatoes so I'm sure I'd really like these...The pictures just make me want a big bowl Right about now.
Charla says
Thank you
Bintu - Recipes From A Pantry says
Lovely autumn spices you have added, I bet the flavours are delicious
Charla says
Thanks Bintu!
Rony Jahid says
These yum looking gorgeous with nice photography. Yum always perfect item for any delicious recipe, & here these yum matched with other elements very nicely. I want to try it for my kids, thanks for this.
Charla says
No problem