What’s a thanksgiving meal without the candied yams and marshmallows? Plant-based that is! Being one of those must have dishes on most tables, this one-pot-stop recipe is probably the easiest to make during the holidays. My secret addition for the best candied yams is adding diced carrots which go perfect with those Fall spices. Once you get these gems in the oven, you’ll understand why these are an essential part to any holiday feast.
Servings: 10 people
7 1/2 cups yams
6 large carrots
1 cup light brown sugar
2/3 cup vegan butter, melted
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. Himalayan pink salt
1 Tbsp. vanilla extract
2 cups Dandies marshmallows
- Peel and chop the yams and carrots. Boil in a medium pot of well-salted water until fork tender. Drain and add to a casserole dish.
- Preheat oven to 350 degrees F.
- Sprinkle yams and carrots with brown sugar, nutmeg, cinnamon, and salt. Mix together melted butter and vanilla extract and drizzle over yams and carrot mixture, stirring until evenly coated.
- Bake covered for 35 to 40 minutes or until bubbly. Remove from the yams the oven and top with the marshmallows. Set the oven to broil and brown the top slightly until golden in color.
- Serve immediately.
Chef’s tip: Prepare these the night before without the marshmallows on top. Bake and before serving, top with marshmallows and brown.
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