I think just about everyone has a favorite Thanksgiving dish and mine has been candied sweet potatoes ever since I was a kid. I looked forward to them every year growing up, along with all the black olives! After I went vegan, I really wanted to remake my mom’s sweet potatoes vegan, but when I went to get the canned sweet potatoes she always used (don’t hate, I LOVED them!) I didn’t like that they already had sugar in them. That is when I decided to try to make candied sweet potatoes with fresh ingredients. These sweet potatoes turned out so good the first time that I really haven’t made very many changes since I first time made these 7 years ago! These sweet potatoes are so tender and perfectly sweet, yet somehow still a tiny bit savory. I think it’s a testament to how good these are when my brothers, who don’t like candied sweet potatoes, actually liked mine!
Some tips while making these are:
- Make sure to cube sweet potatoes as evenly as possible.
- Boil until the sweet potatoes are really tender. Trust me, it’s part of what makes these SO good!
- Be sure to boil in salted water!!
- Use Trader Joe’s mini marshmallows over Dandies vegan marshmallows if you can get them.
I hope you enjoy these as much as I do! xX
INGREDIENTS
- 2 lbs of sweet potatoes, peeled and cubed
- 3 tbsp vegan butter
- 3 tbsp light brown sugar
- 1/3 c vegan marshmallows
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Preheat oven to 400 F
- While water is coming to a boil, peel and cube the sweet potatoes.
- Once water is boiling, add sweet potatoes and cook until sweet potatoes are tender.
- When sweet potatoes are tender, transfer them to a 8×8 baking dish (or something of a similar size).
- Sprinkle the light brown sugar evenly on the sweet potatoes, then add the butter as even as possible around pan.
- Bake at 400 for 20-25 minutes. Add the vegan marshmallows the last 5 minutes of baking.
Nourishing Bonnie 