Learn to make delicious stove top southern candied yams from scratch – Paleo, vegan, gluten free, dairy free
Prep Time:5 mins
Cook Time:45 mins
Total Time:50 mins
3 large sweet potatoes
1/4 cup of dairy free butter (75g)
1/2 cup of coconut sugar (75g)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
1/4 tsp himalayan pink salt
1/3 cup of water (80ml)
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 and coconut sugar
Carefully add in the sliced potatoes with pink salt and vanilla extract to the sugar mixture
Pour in the water to create a watery syrup then fold and stir with the sweet potatoes (don’t worry this will thicken up)
Reduce the heat to low, cover with lid and allow to cook on low heat for 45 minutes to 1 hour. Continue to baste the yams with the syrup occasionally. Add a splash more water to loosen up the syrup if it’s becomes too thick for your liking. The yams should be tender and soft to the touch – can prick with a fork. The butter and coconut sugar should have congealed into a syrup texture.
Serve piping hot and enjoy!
The syrup will be a dark hue and this is perfectly normal so please don’t be alarmed.
My recipe contains a lot less sugar/butter than most recipes because I have found that adding water helps to create a nice rich syrup without relying on excess butter/sugar.
Make sure to baste the sweet potatoes throughout the cooking process to ensure each of them are evenly “candied”
Aim to cut the potato slices evenly so that they are cooked evenly
If you have high blood pressure/diabetes opt for an unrefined sweetener such as coconut sugar, maple syrup or agave syrup.