Well, sweet potatoes, really.  But who really cares?  (by the way, if you do in fact care, Kitchn.com does a good job explaining  the difference between the two- find out more here).

This was always my dad's dish to make every holiday and let me tell you, it was absolutely glorious.  Dripping in sugar, butter, and whatever other flavors he decided to add, the Candied Yams where always a sight to behold and a taste you would not want to miss.

But when I became vegan, that all stopped.  

We went a couple of years without the decadent side, but I decided this year, I would bring it back.  Maybe not quite as sinful, but still good enough- you just might skip dessert.

INGREDIENTS:

• 4 C.  Sweet potatoes (pealed and chopped)
• 2 T. Maple syrup
• 2-3 T. Granulated sugar
• 2 T. Butter (vegan, cubed)
• 1 tsp. Vanilla extract (pure)
• 1 tsp. Almond extract
• 2 T. Orange juice
• 1 tsp. Cinnamon
• 1/8 tsp. Nutmeg ( freshly ground)
• 1 C. Marshmallow (vegan- I use Dandies)

DIRECTIONS:

Preheat oven to 375°

Put all the ingredients (except the marshmallows)  into a 11" x 7" pan.

Mix together, cover, and bake in the oven for about an hour or until potatoes are soft and a sticky sauce has formed.

Remove top and add marshmallow.

 Return to oven and cook another 15 minutes until marshmallows are melted and slightly browned.  

Let the potatoes cool for about 10 minutes and there you have it, they are ready to serve.  

Ready to try?   I hope that you do and that you enjoy them with your family.  What is your favorite way to eat sweet potatoes during the holidays?  I'd love to hear about it- let me know in the comments below.