Name: Date-Sweetened Candied Sweet Potatoes or Yams
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Vegan
Ingredients: 4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes; 3/4 cup orange juice, fresh; 1 ½ cup filtered water; 1 cup medjool dates, pitted; 2 Tbsp coconut oil*; 1 tsp vanilla extract; ¼ tsp cinnamon, ground

15 Nov Date-Sweetened Candied Sweet Potatoes (or Yams)

Posted at 08:12h in Dessert, Holiday, Thanksgiving by Jasmine Briones 2 Comments

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1SweetPotatoes1 Candied sweet potatoes with lots of butter and marshmallows used to be THE DISH at my family Thanksgiving dinners every year, or at least for me it was. I don’t know what it was that drew me to it. After going vegan, and becoming more conscious of my diet, this dish was no longer a part of my Thanksgiving menu. I could have swapped the butter with some earth balance and used vegan marshmallows instead, but I wanted a recipe more agreeable with my whole-foods, plant-based diet.

When Yvonne and I discussed the concept of this recipe for our 2014 Vegan Gluten-free Sweet Eclectic Thanksgiving Menu, I had nothing but a smile on my face. I was soooo excited to see what the chef in her would whip up and I am pleased to say this recipe was everything I wanted, and more. Plus, it is refined sugar-free with a fat-free option!

Date Sweetened Candied SweetPotatoes11
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!

I asked Yvonne what the purpose of the oil was, and it was just to give it a sheen, for it to appear glazed over. It is not necessary. When I remake this, I am going to omit the oil. It will turn out just as delicious and I don’t really mind the change in appearance.

Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!

Date-Sweetened Candied Sweet Potatoes or Yams

Author: Yvonne Ardestani of My Eclectic Kitchen
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 10
Cuisine: Vegan, Gluten-free

Ingredients

4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes
3/4 cup orange juice, fresh
1 ½ cup filtered water
1 cup medjool dates, pitted
2 Tbsp coconut oil*
1 tsp vanilla extract
¼ tsp cinnamon, ground

Instructions

Preheat the oven to 400 degrees F.
Wash, peel, and cut the sweet potatoes or yams. Place them in an 8”x8” or 9”x9” casserole dish, and place the casserole dish in the center of a baking sheet, lined with parchment paper or a silicon mat.
In a blender, add the remaining ingredients: orange juice, filtered water, pitted medjool dates, cinnamon, vanilla extract, and oil. Blend well, until the dates are pulverized. If the mixture is a little chunky, that’s fine.
Pour the wet mixture over the sweet potatoes or yams and toss to coat. Place in the oven for about 45-55 minutes, tossing every 15 minutes, and cook until the sweet potatoes or yams are fork tender.

Notes

Best made a day or a few hours in advance.
If made a day in advance, remove from the refrigerator and place in a 350 degree F oven for about 20 minutes.
The oil was only for it to appear glazed over. It is not necessary, and it will turn out just as delicious without it.

A big thank you goes to my friend and vegan chef Yvonne Ardestani for collaborating with me to create a 2014 Vegan Gluten-free Thanksgiving Menu.

If you want to learn more about Yvonne and where to find her, you can read my interview with her here.