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Candied yams topped with toasted vegan marshmallows.
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4.96 from 88 votes

Vegan Candied Yams with Marshmallows

Melt-in-your-mouth baked vegan candied yams with marshmallows are dairy-free, simple to prepare, and perfect for your Thanksgiving table!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Side Dish
Cuisine: American
Diet: Vegan
Servings: 9
Calories: 441kcal
Author: Toni

Equipment

Ingredients

  • 4 ½ pounds yams orange sweet potatoes
  • ½ cup brown sugar
  • ¼ cup vegan butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger optional
  • 10 ounces mini vegan marshmallows such as Dandie's

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9x13-inch baking dish.
  • Peel the yams, cut them into 1-inch pieces about ¼-inch thick, and place them in a large mixing bowl.
    Peeled sweet potatoes cut into thin slices in a large white bowl.
  • In a small bowl, whisk together the brown sugar, melted vegan butter, vanilla, cinnamon, nutmeg, salt, and ginger (if using). Pour it over the yams and toss until they are evenly coated.
    Brown sugar and vegan butter sauce being poured over sliced sweet potatoes in a large bowl.
  • Layer the yams in the baking dish, cover with aluminum foil, and bake for 20 minutes. Stir the yams and bake for another 20 minutes, until tender.
    Sweet potato slices coated in the brown sugar sauce, spread in a white baking dish.
  • Remove the foil, add a layer of vegan marshmallows on top, and bake for 5 to 6 minutes, just until the marshmallows are warm and soft. Don't let them bubble, or they will melt into white goo. For toasted marshmallows, broil for 1 to 2 minutes, watching closely so they don't burn.
    Mini vegan marshmallows being poured from a bowl over the candied yams in the baking dish.

Video

Notes

  • Slice the sweet potatoes evenly so they cook at the same rate. A mandoline or food processor slicing disk makes this quicker.
  • For more syrupy candied yams, save some of the sauce to baste the yams when you stir them halfway through, or double the sauce. If doubling the sauce, use fewer marshmallows so it isn't too sweet.
  • Sweeten to taste with more or less brown sugar.
  • Make ahead by preparing everything the night before. Keep it covered in the fridge, then bake right before serving.
  • Leftovers keep in the fridge for 4 to 5 days. I haven't tested freezing them.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 76g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 159mg | Potassium: 1871mg | Fiber: 9g | Sugar: 13g | Vitamin A: 314IU | Vitamin C: 39mg | Calcium: 51mg | Iron: 1mg