Deliciously Vegan Candied Yam Potato Skins
A holiday favorite veganized and given a twist!
Servings 8 potato skins
Ingredients
- 2 lbs yams (orange sweet potatoes) I pick out four small ones
- drizzle olive oil or I use an oil spritzer
- 1/4 cup vegan butter
- 2 Tbsp coconut sugar
- 1/8 tsp cinnamon
- 1/8 tsp sea salt plus more for sprinkling
- pinch ground clove
- pinch ground nutmeg
- pinch ground ginger
- drop pure vanilla extract less than 1/8 tsp
- 1 1/4 - 1 1/2 cups vegan marshmallows I use Trader Joe's Mini Marshmallows
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 400°F.
- Clean the yams and pat them dry. Pierce them a few times with a fork. Drizzle or spritz a little olive oil over the yams and rub it equally over all of them. Sprinkle the yams with sea salt.
- Once the oven has preheated, place the yams directly on the center oven rack (do not wrap in foil). Place a baking sheet on an additional oven rack placed in the bottom of the oven, to catch the yams' drippings (line the baking sheet with foil for easy clean-up). Baking the yams will take about 45 minutes to one hour and 15 minutes, depending on the size of your yams.
- Melt the butter (you can use the microwave or heat it in a pan on the stove). Whisk in the coconut sugar, cinnamon, clove, nutmeg, ginger, and vanilla.
- When the yams are done baking, increase the oven temperature to 450°F. Cut the yams in half lengthwise. Either by using a small spoon or a tomato corer, scoop out the inside of each yam, leaving a healthy layer of potato over the potato skins (leave at least one-fourth of an inch, I leave about a half of an inch). You can save the scooped out potato for a later use.
- Brush each side of the potato skins with the butter mixture and place them on a parchment-lined baking sheet (you can use the one you previously covered with foil to catch the yam drippings). Place the baking sheet on the center rack of the oven and bake for five minutes on each side.
- Mix together the pecans and marshmallows. If your marshmallows are big and your yams are small, you may want to chop the marshmallows in smaller pieces. Once the yams have baked for five minutes on each side, remove them from the oven. Fill each potato skin with the marshmallows and pecans. Brush the tops with more of the butter mixture.
- Return the potato skins to the oven and bake for another five to 10 minutes, until the tops have browned.