4medium yams or sweet potatoespeeled and cut into 1/2-inch rounds
1/2cupvegan unsalted butter
1/4cuplight brown sugar
1/4cupmaple syrup
1large orangezested (about 1 heaping teaspoon)
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonground ginger
1/4teaspoonkosher salt
2teaspoonspure vanilla extract
chopped pecans for garnishoptional
Instructions
Preheat the oven to 400°F.
Place the yams in a 9x13-inch baking dish.
Stir in the sugar, maple syrup, orange zest, cinnamon, nutmeg, ginger, and salt until the sugar is fully dissolved. Remove the pot from the heat. Add the vanilla. Pour the sugar-butter mixture over the yams, and toss to coat.
Cover baking dish with aluminum foil and bake for 20 minutes, until the potatoes are just fork-tender. Remove from the oven and spoon the liquid over the yams. Bake uncovered for another 15 to 20 minutes, until tender and the syrup is thickened. Remove the yams from the oven and serve hot, sprinkled with pecans if you like.
Notes
Cut the yams into evenly-sized pieces. Don't underbake or overbake the yams. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. Reheat in the oven.