Marshmallow Yams - sweet, buttery, and vegan friendly I abrikliving.com
Food,  Holidays

Marshmallow Yams – Vegan Friendly!

Marshmallow Yams add that perfect balance of sweet on your Thanksgiving plate. They taste just as good with vegan ingredients too!

This is one of my favorite recipes to make for Thanksgiving. Not just because of the flavor, but because it brings so many good memories with it. My mom used to make these every year, she taught me how to make them just like her, and I love them! When I went vegan I was a little scared because I wasn’t sure if I would be able to recreate the same great flavors like the ones my mom makes.

Thankfully, after a little experimenting I was able to come up with a vegan version of my mom’s famous Marshmallow Yams!

First, I pour 3 cans of Yam juice into a large pot. Then, I add some dark brown sugar and vegan butter (I use Earth Balance Soy Free Butter) to the pot.

Marshmallow Yams with a sweet buttery flavor and vegan friendly!

Bring the ingredients to a boil at high heat. Then turn down the heat to medium-low and continue to boil for about 20 minutes, until the sauce slightly thickens. You’ll want to stir occasionally. This is my favorite part because you can sneak tastings of the sauce while it’s cooking, yum!

Note: The sauce does thicken over night if you have any leftover for the next day. But if you prefer a thicker sauce you can also add some arrowroot powder while boiling.

While the sauce is boiling I pre-heat the oven to 400 degrees.

Once the sauce is thick, I carefully add the yams to the pot and cook for another 10 minutes. You don’t want to boil the yams with the sauce because you don’t want them to get too mushy. Adding them later simply allows the yams to absorb the sauce flavors.

Marshmallow Yams

Next, I carefully ladle the Yams into a 9×13 baking dish. You want to make sure the baking dish is deep enough and that you don’t overflow it with too much sauce. You may not use all the juice. 

Marshmallow Yams

Now to the fun part…the Marshmallows! I was just kidding before, THIS is my favorite part because you can top the yams with marshmallows and eat a few from the bag too hehe. You want to fill the whole top with Marshmallows, this usually takes about 2 bags.

Marshmallow Yams - sweet, buttery, and vegan friendly! I abrikliving.com
Marshmallow Yams with a sweet buttery flavor and vegan friendly!

These are the ones that I use, they are vegan. I usually find them at Sprouts or Whole Foods. You can probably do a Google search to see what other stores carry them as well.

I also like to add a baking tray under my Yam dish just in case I have any sauce bubble over. This helps to save time cleaning that oven gunk off later. If you’ve had to do this, you know what I’m talking about. No thanks, I’ll pass on that.

So once my tray is full of Marshmallows, I pop the baking dish in the oven and bake for about 15 minutes, or until the Marshmallows are slightly brown and melted. The vegan Marshmallows do tend to take a bit longer to melt, but they taste just as good.

Marshmallow Yams - sweet, buttery, and vegan friendly! I abrikliving.com
Marshmallow Yams with a sweet buttery flavor and vegan friendly!

Last, I take them out and let the Yams cool for 5-10 minutes before serving, which is very hard to do because they smell so good!

There you have it, Marshmallow Yams, vegan friendly and mom-approved, yes! Enjoy.

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Marshmallow Yams - sweet, buttery, and vegan friendly I abrikliving.com

Marshmallow Yams – Vegan Friendly


  • Author: Abri Fernandez
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 people 1x

Description

Marshmallow Yams add that perfect balance of sweet on your Thanksgiving plate. They taste just as good with vegan ingredients too!


Scale

Ingredients

  • 4 Large Canned Yams (Reserve 3 Cans of Yam juice)
  • 1 1/2 Cup Dark Brown Sugar (Packed)
  • 1/4 Cup Vegan Butter
  • 2 Packages Vegan Marshmallows

Instructions

  1. Pour 3 cans of Yam juice into a large pot, along with butter and sugar.
  2. Bring to a boil on high heat, then lower heat to medium-low and continue to boil for 20 minutes, until the sauce thickens. Stir occasionally.
  3. Pre-heat the oven to 400 degrees.
  4. Once the sauce is thick, carefully add the 4 cans on Yams to the pot. Cook for another 10 minutes. You don’t want to add the Yams while the sauce is boiling because you don’t want them to get too mushy, this way they simply absorb the flavor of the sauce.
  5. Next, ladle the cooked Yams into a 9×13 baking dish. Make sure your baking dish is deep enough. You may not need to use all of the sauce.
  6. Cover the whole top of the Yams with Marshmallows. Place a baking tray under the Yam dish in case of any spillage.
  7. Place the dish in the oven and bake for about 15 minutes, or until the Marshmallows are slightly brown and melted. The Vegan Marshmallows do take a bit longer to melt down.
  8. Cool 5-10 minutes before serving and enjoy!

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 8 people
  • Calories: 3587
  • Sugar: 811.1g
  • Sodium: 140mg
  • Fat: 5.5g
  • Saturated Fat: 1.5g
  • Carbohydrates: 859.6g
  • Fiber: 4.9g
  • Protein: 7.4g
  • Cholesterol: 0mg

Keywords: Marshmallow Yams, Vegan

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