VEGAN YAM RECIPES RECIPES

Steps:

• First skin and cook your sweet potatoes any way you want. I boiled them (with the skin on) for 20 minutes. Then drained the water and waited for them to cool off. Next I peeled the skin off manually. 
• Then, in a large mixing bowl combine cooked skinless sweet potatoes with your choice of vegan milk. (I used soy milk)
• Beat this mixture with an electric mixer until thoroughly combined 
• Then add the remaining muffin ingredients (dry oatmeal, stevia, and cinnamon) and beat again until thoroughly combined 
• Preheat the oven to 350 degrees F 
• Fill a muffin pan (makes 12 muffins) with the batter (with or without cup holder, lightly greased is helpful but not totally necessary if you have a good nom stick pan)
• Bake the muffins for 15 minutes
• Allow them to cool off before eating

Steps:

• Preheat oven to 350°
• Arrange the sliced sweet potatoes in a 9x13 baking dish.
• Place the butter into a small pot, then melt it over medium heat. Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground clove and vanilla extract.
• Continue to stir the ingredients together over medium heat, allowing them to combine for about 6-7 minutes, then remove from heat.
• Pour the mixture over the sliced sweet potatoes, coating each of them.
• Cover the baking dish with foil, then place in the oven for 45 minutes.
• After 45 minutes, remove the baking dish from the oven and baste them with the candied mixture, spooning it over the top of the candied yams.
• Place the foil back over the baking dish and put it back in the oven for 30-45 minutes more or until the sweet potatoes are tender.
• Once the sweet potatoes are tender, add vegan marshmallows overtop (if desired) and continue baking until lightly browned.
• Once done, remove from the oven and let cool for 10 minutes or so. Enjoy!