Candied yams recipe – treat your loved ones this thanksgiving to some uber sweet southern style candied sweet potato yams.
I remember my first experience with trying a candied dish, it surprisingly wasn’t yams (yams are what Brits refer to as sweet potatoes) I tried some candied fruit. I don’t recall what type of fruit was candied, in fact I wasn’t even aware that I eating “candied fruit” at the time.
The only thing I know is that I felt indifferent to the taste – it didn’t evoke what I would describe as the “yum factor” where I wanted more but in the same breathe, I didn’t loathe the taste either.
Being a hardcore foodie affords me the opportunity to explore many recipes, including this one. You’re probably wondering why would I make a candied recipe if I wasn’t even enthusiastic about it in the first instance? Good question, well simply because I have fallen in love with candied sweet potatoes (yam).
If you’re a big fan of sweet vegetables sauteed in a spiced infused syrup then this recipe has your name written ALL over it. Candied yams are a traditional side dish for Americans during thanksgiving, which explains why this dish is more popular with the states compared to other countrues. However you don’t have to live in America in order to embrace this dish, just try it!
It’s very simple to make and the taste is to die for, believe me!
I suggest using two large sweet potatoes – peel them then cut into slices before halving each slice. You don’t have to half the slices as this is merely a matter of preference. I do this because I think it looks better.
The butter can be melted in a skillet or frying pan, you don’t need to use a fancy pan, just along as it’s non stick as it take almost a hour for the potatoes to completely soften and become candied.
Don’t forget to stir in your spices too!! very important for flavour.Print
Paleo, vegan, gluten free, dairy free
- 3 large sweet potatoes
- 1/4 cup of dairy free butter
- 1/2 cup of coconut sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp himalayan pink salt
- Wash and peel the sweet potatoes and carefully cut them into slices (discard the ends and outer skin).
- Using a skillet on medium heat, proceed to melt the butter and stir in the spices.
- Carefully fold in the sliced potatoes with pink salt and vanilla extract.
- Reduce the heat, cover with lid and allow to cook on low heat for 45 minutes to 1 hour. The yams should be tender and soft to the touch – can prick with a fork. The butter and coconut sugar should have congealed into syrup texture.
- Serve piping hot and enjoy!