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Vegan candied yams with coconut, hazelnuts, brown sugar in a baking dish

Coconut Candied Yams (Vegan)

This candied yam casserole recipe with coconut and hazelnuts is great for Thanksgiving, Christmas and holidays.
Prep Time 30 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6 people
Calories 258 kcal


  • 12" by 8" baking dish


  • 3 large sweet potatoes, peeled and cut into large cubes (approx. 6 to 6.5 cups)
  • 1/3 c. maple syrup
  • 1/4 c. brown sugar
  • 1/2 c. canned coconut milk scant
  • 1/4 c. shaved coconut
  • 4 tbsp. vegan or regular butter
  • 1 tsp. cinnamon
  • 1 tsp. Sea salt


  • 1/4 c. crushed hazelnuts
  • dash ginger powder


  • Preheat the oven to 400°F.
  • Combine all ingredients except for optional crushed hazelnuts into a large bowl. Spread evenly into a greased 12” by 8” baking dish.
  • If not using hazelnuts: Bake for 40 to 45 minutes, or until potatoes are tender and casserole is bubbly.
  • If using hazelnuts: Bake for 25 minutes, then remove, stir and add crushed hazelnuts on top, if desired. Bake another 20 to 25 minutes.
Keyword christmas recipes, sweet potato recipes, thanksgiving recipes