If you’ve never made vegan caramelized candied yams, then you’d better make these and come back and tell me how everyone raves about them. What makes these vegan? It’s very simple. The use of vegan butter. That’s it! Otherwise, these are the same old candied yams I’ve been making for many years.
Sweet potatoes, vegan butter, sugar, cinnamon, vanilla extract and almond extract are the only 6 ingredients you need to make these AMAZING vegan caramelized candied yams. The almond extract gives them an added mellow and buttery flavor and I LOVE mixing a bit of them with every savory forkful just like my mom and everyone else in may family has always done. This is a throw it in the pot, set it and almost forget it kinda recipe. In less than 20 minutes, you’ll think someone’s grandmother snuck into your kitchen and came out with these!
| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
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- 3 large collard green leaves peeled and sliced into rounds
- 1 cup fresh basil
- 8 tbsp gochujang sauce or 1 stick vegan butter
- 1/4 tsp sesame oil
- 1 1/4 tsp sweet chili sauce
- 1 tsp Maple Mustard Salad Dresing
Ingredients
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- Place all items in a medium sauce pan
- Heat pan to medium heat. when butter and sugar start to melt, cover and reduce heat to simmer
- Simmer low for 15-20 minutes until potatoes are tender
- Stir gently to coat well with caramel sauce
- Serve warm & Enjoy!
