Simple Maple Cranberry Yams 🌱 A simply delicious vegan version of a favorite Thanksgiving holiday candied yam side dish. Made with sweet potatoes (yams) and vibrant fresh cranberries baked with a citrusy orange and maple glaze.
Thanksgiving is a big deal in our house. When I was a kid, my mom spent the better part of a week shopping, preparing and cooking our annual feast for family & friends.
Every year she made the same dishes without changing a single ingredient. Heaven forbid she should try something new, not that she didn’t want to. She just knew how much we looked forward to her scrumptious homemade stuffing, mashed potatoes & gravy and perfect pumpkin pies. After all, we couldn’t imagine breaking from tradition – particularly one that revolved around food and our beloved family recipes.
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It’s Fun to ‘Veganize’ Traditional Recipes
When I decided to become vegan I knew that meant I wouldn’t be eating those treasured dishes anymore since most of them contained eggs or dairy. But I loved celebrating Thanksgiving and had to find a way to create a kinder – gentler version of those recipes with all plant-based ingredients, like this healthier and tastier vegan spin on old-fashioned candied yams (or sweet potatoes).
How I Made Our Family Recipe Even Better Than Before
Traditional candied yam recipes, like my mom’s, include a lot of butter, brown sugar and marshmallows (most contain gelatin, definitely not vegan). This new & improved vegan rendition is lighter in fat and brighter in flavor. By using a small amount of non-dairy butter and pure maple syrup instead of processed sugar, the rich texture of the yams/sweet potatoes shine through. The addition of fresh cranberries and citrus combine to make a wonderful balance of sweet and tart. A pinch of ground nutmeg provides that subtle hint of spice that says “Happy Holidays”.
Are Yams and Sweet Potatoes the Same Thing?
You may have noticed I keep referring to yams & sweet potatoes interchangeably. There’s a lot of confusion about the difference between yams and sweet potatoes. I always assumed that yams were large, dark reddish-colored tubers with deep orange flesh and sweet potatoes were smaller and paler in hue. Even the signage in grocery store produce aisles often label the big darker red ones as ‘yams’. I’d just never given it much thought until I started a recipe blog. So I googled it and found out that what I’ve always known as yams are, in fact, sweet potatoes. All I know is I grew up calling them yams and this is one time I’m not breaking with tradition. I yam what I yam.
Are Sweet Potatoes (Yams) Healthy?
Yes they are! According to this article in TIME:
All potatoes are nutrient-dense and healthy for you. But sweet potatoes—the orange, yellow and purple varieties of the root vegetable—are lower in calories and carbohydrates than the average spud. They’re also higher in vitamin A, an antioxidant that boosts immunity and helps you maintain healthy skin and vision. One sweet potato provides far more than 100% of your recommended daily allotment of vitamin A, according to the USDA.
How to Make Simple Maple Cranberry Yams
🥕Equipment
- 5 qt or larger stovetop pot with lid
- Colander or strainer
- Cutting board
- 9″ x 13″ baking dish
- Citrus zester
- Measuring spoons
- Measuring cup
🥕Ingredients
- 4 large yams/sweet potatoes
- 1/2 cup whole fresh cranberries
- 1/4 cup orange juice
- 2 tbsp orange zest
- 2 tbsp vegan butter
- 4 tbsp maple syrup
- 1/2 tsp nutmeg
This recipe is so simple to prepare and quite flexible. Depending on your tastes and dietary needs of your guests, you can add or subtract ingredients. Here are a few ideas as food for thought.
🥕Variations
- Fresh cranberries – replace with dried cranberries
- Orange zest – replace with lemon zest
- Cinnamon
- Cloves
- Pumpkin spice
- Chopped walnuts or pecans
- Vegan marshmallows – I like this brand
Wash & slice yams into thirds Place in 5 qt or larger pot. Cover with water & lid. Boil till tender. Strain in colander. Coat bottom of baking dish with small amount of vegan butter. Remove peels from yams. Slice yams into 1/2″ rounds. Arrange in one layer. Add a small dab of butter to each. Place cranberries in between yam slices. Sprinkle with nutmeg & drizzle with maple syrup. Repeat one more layer. Pour orange juice between yams. Sprinkle with orange zest. Bake at 375ºF for 25 min. Drizzle with remaining maple syrup & sprinkle with orange zest. Bake for 5 additional min. Remove from oven and allow to set for a few minutes.
See full recipe below for details
🥕Need more ideas for your holiday menu? Here you go!
- Vegan Twice Baked Yams
- Simple Vegan Homemade Stuffing
- Orange Balsamic Roasted Brussels Sprouts
- Easy Vegan Mashed Potatoes
- Easy Homemade Vegan Pumpkin Bread
very vegan 🌱 very good
Simple Maple Cranberry Yams
Equipment
- 5 qt or larger covered stovetop pot
- strainer or colander
- 9" x 13" rectangular baking dish or large round baking dish
Ingredients
- 4 large sweet potatoes
- 1/2 cup cranberries whole fresh
- 2 tbsp non-dairy butter
- 4 tbsp maple syrup reserve 1 tbsp
- 1/2 tsp nutmeg
- 1/4 cup orange juice
- 3 tbsp orange zest reserve 1 tbsp
Instructions
- Wash yams (sweet potatoes) and cut into thirds. Leave skins on.
- Place yams in 5 qt. (or larger) pot. Cover with water (about 2" above yams). Cover with lid.
- Place pot on stove over high heat. Bring to a rolling boil, then reduce heat to med-high, maintaining a steady boil. Allow yams to cook for approx. 15 -18 minutes until just tender. Test by inserting a sharp tip knife.
- Remove from heat. Carefully pour off water and drain yams in a colander or strainer. Allow to cool down for a few minutes.
- Preheat oven to 375°
- Once the yams are cool enough to touch, use the tip of a paring knife to cut a very shallow slice down one side of the skins. Pull the skins away from the yams. They should come off very easily.
- Cut yams into 1/2" rounds.
- Spread a small amount of butter on the bottom of baking dish.
- Place one layer of yam rounds in the bottom of the dish.
- Add a small dab of butter on each yam round.
- Sprinkle a small amount of nutmeg on each.
- Sprinkle a small amount of orange zest on each.
- Place whole fresh cranberries in between each yam round.
- Lightly drizzle maple syrup over all.
- Repeat by adding another layer of yams, butter, nutmeg, zest, cranberries & maple syrup.
- Gently pour orange juice over all.
- Cover with foil and bake at 375° for 25 minutes, until juices are bubbling and cranberries are soft. Remove foil.
- Drizzle remaining maple syrup over all and sprinkle with remaining orange zest. Continue baking uncovered for additional 5 minutes.
- Remove from oven. Allow to sit for 5-10 minutes before serving.
Notes
🥕Variations – feel free to substitute or add any of the following
- Fresh cranberries – replace with dried cranberries
- Orange zest – replace with lemon zest
- Cinnamon
- Cloves (use sparingly, just a pinch – cloves can pack a punch)
- Pumpkin spice
- Chopped walnuts or pecans
- Vegan marshmallows
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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I have fixed this 3 times so far. We love it!
Cindy – I’m so happy the maple cran yams are a hit at your house too! 🍁💚🥕