Vegan Candied Sweet Potatoes (Daigaku Imo Style)
Tender rounds of sweet potato baked until meltingly soft, then coated in a glossy golden caramel glaze that sizzles and sticks beautifully. Rich, buttery, and naturally sweet — with warm hints of cinnamon and vanilla that make every bite feel like a warm hug. Perfect as a side dish, dessert, or special treat. Completely dairy‑free, butter‑free, and 100% vegan!
Shared by novi
Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 800 g orange‑fleshed sweet potatoes, peeled and cut into 2 cm thick rounds
- 3 tbsp vegan butter
- 6 tbsp brown sugar or coconut sugar
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- ÂĽ tsp ground nutmeg
- 1 tsp vanilla extract
- ÂĽ tsp salt
- 3 tbsp water
- Optional: pinch of black pepper or cayenne — enhances sweetness
👩‍🍳 Instructions
- 1
Prep sweet potatoes: Peel and cut into even thick rounds — uniform thickness ensures they cook at the same speed. Arrange in a single layer in a baking dish.
- 2
Make the glaze: In a small saucepan, melt vegan butter over low heat. Stir in brown sugar, maple syrup, cinnamon, nutmeg, vanilla, salt, and water. Simmer gently 2–3 minutes until smooth and syrupy. Remove from heat.
- 3
Pour & bake: Pour the warm glaze evenly over the sweet potato slices. Toss gently to coat both sides. Arrange cut‑side down. Cover tightly with foil and bake at 180 °C (350 °F) for 25 minutes.
- 4
Caramelize: Remove foil. Turn slices over. Spoon glaze from the dish over each piece. Bake uncovered 10–15 minutes more until tender, golden, and the glaze is thick and bubbly.
- 5
Serve: Let rest 5 minutes — the glaze thickens as it cools slightly. Serve warm, spooning extra caramel sauce over top. Delicious as a side, dessert, or with vanilla ice cream!