Stove Top Candied Yams

Learn how to make these deliciously sweet and tender Southern style Stove Top Candied Yams. Made with sweet potatoes, dairy free butter, coconut sugar and warming spices, this vegan friendly side dish is perfect for Thanksgiving, Christmas or whenever you're craving something sweet and comforting.

Course Appetiser, Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 247kcal

Author Charla

Ingredients

3 large sweet potatoes peeled and chopped (slices or quarters)
⅓ cup dairy free butter
½ cup coconut sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
¼ teaspoon pink salt
⅓ cup warm water

Instructions

Wash and peel the sweet potatoes, removing the ends, then carefully cut them into thick slices and quarters.
Place a large skillet over medium heat and melt the dairy-free butter.
Once the butter has melted, add the coconut sugar, cinnamon, nutmeg, vanilla and pink salt.
Stir everything together for approximately 30 seconds until well combined.
Gradually pour in the warm water, stirring until the sugar has dissolved and everything is combined.
Add the sweet potatoes to the skillet and gently fold them into the syrup, making sure they're evenly coated. Don't worry if the syrup looks watery at this stage, as it will thicken during cooking.
Reduce the heat to low-medium, cover the skillet with a lid and allow the sweet potatoes to cook gently for approximately 45 minutes to 1 hour, or until tender. Occasionally remove the lid to baste the sweet potatoes with the syrup, gently turning them so they cook evenly.
Start checking the sweet potatoes after approximately 35–40 minutes using a fork. Once they're soft and tender, remove the lid and allow the syrup to reduce and thicken. You may need to increase the heat slightly, but keep a close eye on the skillet to prevent the syrup or sweet potatoes from burning.
Once the syrup has thickened to your preferred consistency and the sweet potatoes are completely tender, remove the skillet from the heat.
Serve warm and enjoy!

Video

Notes

I recommend using orange-fleshed sweet potatoes for this recipe. These are commonly referred to as yams in the United States.
Try to choose sweet potatoes that are similar in size and shape so you can cut them into evenly sized pieces.
Avoid cutting the sweet potatoes too thinly, as they may become mushy or break apart during cooking.
I'm using unsalted dairy-free butter, but you can use another plant-based butter of your choice.
Don't worry if the syrup looks watery when you first add the sweet potatoes. It will gradually thicken as everything cooks.
Make sure you cook the sweet potatoes over low-medium heat so they become tender without the syrup burning.
Remember to baste the sweet potatoes occasionally with the syrup so they're evenly coated.
Be gentle when turning the sweet potatoes, especially towards the end of cooking when they're becoming soft.
The cooking time may vary depending on the thickness of your sweet potatoes, so use a fork to check whether they're ready.
If the sweet potatoes are tender but the syrup is still too thin, remove the lid and allow the liquid to reduce until it reaches your preferred consistency.
Keep a close eye on the skillet when reducing the syrup, as the sugar can burn if the heat is too high.
Allow any leftovers to cool, then transfer them to an airtight container and refrigerate promptly for up to 3 days.
Gently reheat the sweet potatoes on the stovetop or in the microwave until piping hot. Add a small splash of water if the syrup has become too thick.

Nutrition