Introduction: Yacon (Smallanthus sonchifolius) is a functional food, rich in fructooligosaccharides, and has been widely used in scientific research, showing effects in reducing lipid and glycemic levels, in addition to having antibacterial, antioxidant and neuroprotective properties. The objective was to evaluate the hydroalcoholic extract of yacon leaf in Candida species. Methods: Thirty-three samples of different species of the genus Candida treated with yacon leaf extract at concentrations of 25 to 400ug/ml were analyzed using the Minimum Inhibitory Concentration method described by the M27-A3 protocol of the Clinical and Laboratory Standards Institute. Results: Among the species of C. albicans, 16 samples showed sensitivity to the extract at the concentrations used. Conclusion: Yeasts of the Candida genus are able to adapt to different environments due to their high degree of resistance to antifungal agents, making it increasingly necessary to use natural substances as alternatives for the treatment of diseases caused by fungi. The antifungal activity of yacon leaf extract against fungi of the genus Candida is being reported for the first time in this study, making yacon a new therapeutic alternative.