Tender sweet potato chunks are baked up in sweet and sticky brown sugar sauce to make these decadent vegan candied yams. The perfect side for a holiday feast!
Preheat the oven to 400°F.
Spread the sweet potatoes evenly into a 2-quart casserole dish or 9-inch deep dish pie plate.
Place the brown sugar, orange juice, whiskey, butter, cinnamon, ginger, nutmeg and salt into a small pot and place it over medium heat.
Heat the mixture, stirring frequently, until the butter melts and it comes to a simmer.
Lower the heat and allow the mixture to simmer for about 10 minutes, until all of the alcohol has cooked off (if using whiskey), and the mixture is very glossy.
Remove the pot from heat and stir in the vanilla extract.
Pour the brown sugar mixture over the sweet potatoes. Stir gently a few times.
Place the dish into the oven. Stir the sweet potatoes every 10 minutes or so while baking.
Check the sweet potatoes after about 30 minutes. If the sauce is still very runny, stir 3 tablespoons of cold water and 2 teaspoons of cornstarch together in a small cup, then stir the mixture into the sweet potatoes. Return them to the oven to finish baking.
Bake the sweet potatoes for a total of 40 to 45 minutes, until they're very tender and the sauce is thick and syrupy.
Remove the dish from the oven and let it sit for a few minutes before serving.