Candied Yams

1. Soak the Yams

Bring 3 quarts of water with 2 tablespoons of kosher salt to a rolling boil in a large pot. Add the peeled and sliced yams and soak in the hot water for about an hour.

2. Dry the Yams

Drain the yams using a colander and let them dry for about 30 minutes.

3. Roast the Yams

Preheat your oven to 425°F. Toss the dried yams in a large bowl with 2 tablespoons of olive oil. Spread the yams on a baking sheet lined with parchment paper and roast them in the oven for 20 minutes, flipping them halfway through.

4. Prepare the Oven

Lower your oven temperature to 350°F to prepare for the final baking phase.

5. Make the Molasses Mixture

In a small saucepan, combine the vegan butter, raw cane sugar, molasses, maple syrup, fresh orange juice, lemon juice, grated lemon zest, 2 tablespoons of water, Cashew Cream, and 0.5 teaspoon of salt. Heat this mixture over medium heat until hot and the sugar has dissolved, about 5 minutes.

6. Layer the Yams

Layer the roasted yams in a 2-quart baking dish, placing the cinnamon stick at the bottom. Pour the hot molasses mixture evenly over the yams.

7. Bake the Yams

Cover the baking dish with aluminum foil and bake the yams in the preheated oven for 30 minutes, basting every 10 minutes.

8. Final Bake

Remove the foil, sprinkle ground cinnamon over the yams, and bake uncovered for an additional 20 minutes.