Roasted Coconut-Maple Yams

Traditionally, candied yams recipes require a lot of refined sugar. I wanted to develop a recipe that was quicker than most traditional candied yams recipes, required less sugar overall, had no refined sugar, and didn’t sacrifice on flavor. It seemed like it might be an impossible feat, until I called my best friend to talk it over. Never underestimate the advice of a good friend!

The yams are covered in a delicious glaze of melted vegan butter, maple syrup, pure vanilla extract, ground cardamom and cinnamon. As they roast in the oven, a delicious fragrance fills the air. During the final minutes of roasting, the yams are sprinkled with unsweetened coconut flakes that become lightly toasted. Together, it’s a delicious ode to a family favorite that’s easy and fast!

Can’t justify buying an entire jug of orange juice, just so you have 2 tablespoons for this recipe? No need. Buy 1 fresh orange, and squeeze it. If you aren’t a big orange juice drinker, it feels less wasteful.

Roasted Coconut-Maple Yams

4 medium yams, peeled and diced

4 Tbsp vegan butter, melted

¼ cup pure maple syrup

¾ tsp pure vanilla extract

½ tsp ground cinnamon

½ tsp ground cardamom

¼ cup unsweetened coconut flakes

2 Tbsp orange juice

1. Preheat the oven to 400 F. Line a large, sheet pan with non-stick aluminum foil and set aside.

2. In a large mixing bowl, whisk together melted vegan butter, maple syrup, vanilla, cinnamon, and cardamom. Taste and adjust, if needed (more cinnamon? More vanilla?).

3. Add the yams to the mixing bowl. Toss until the yams are evenly coated.

4. Spread the yams evenly across the large, shallow pan. Bake at 400 F for 15 minutes. Remove from the oven, flip, then top with unsweetened coconut flakes, and return to the oven to bake for an additional 5-7 minutes. Remove from the oven and drizzle with orange juice. Serve immediately.

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