Yams are a staple at most holiday tables. They offer a blend of sweet and savoury flavours, making them a holiday favourite that will warm you from the inside out.

Crispy shallots and the perfectly roasted yams not only add a lovely pop of colour to your plate but are also the sweetness you are missin’. Coated in a caramelized mixture of margarine, brown sugar and maple syrup and then tossed in fresh herbs for a well rounded holiday dish.

We know we’ll be servin’ up this scrumptious dish at our table - if any makes it that far from the kitchen. Candy is in the name for a reason.

Mix it up and add Very Good flavour with plant based Bacon. 

Recipe by the Bean Butchers

Candied Roasted Yams


1kg yams, peeled and diced
¼ cup olive oil
½ cup margarine 
¼ cup brown sugar 
½ cup sliced shallots
¼ cup maple syrup
2 tbsp chopped thyme
2 tbsp chopped parsley 
Coarse salt
Freshly cracked peppercorns 
Optional: ½ package of Very Good Bacon


Preheat oven to 400℉.

Toss yams and shallots in olive oil, and then season with salt and pepper, to taste. Place the yams and shallots on a parchment-lined baking tray. Roast for 15 - 20 minutes, until they are showing signs of golden brown.

Add the margarine, sugar and syrup in a small pan, and then bring to a boil. Once it has been brought to a boil, remove from heat and let the pan stand. In a separate pan, fry the bacon with oil (according to cooking instructions).

Place roasted yams in a bowl and then toss with margarine, sugar, and maple syrup mixture. Once thoroughly coated, add chopped herbs and toss again. If you’re using it, add the bacon, and toss once again.

Place back on the lined baking tray and return to the oven for 7-10 minutes. Remove from oven and serve.

Be sure to share your Candied Roasted Yams with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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