I have never really liked sweet potatoes – a.k.a yams (they are actually the same thing). Not the orange-fleshed variety, nor the potato-colored ones.
But, my mom suggested that I try to make some candied yams for this series because a lot of people like them. So, I did. And yes, I do LOVE them! They are incredibly simple, only three ingredients, and they are delicious! There’s a lot of flipping involved though. 🙂
Ingredient break down (serves 3-4 people)
2 large yams, any variety is fine
4 tbsp of vegan butter, earth balance or smart balance with flaxseed oil
2 tbsp of coconut sugar
Melt half of the butter in a medium-large saucepan (depending on how many yams you use) on medium heat. Slice your yams into 1/2-inch thick slices. Don’t peel them.
Add the slices to the pan and cook (covered) for a couple of minutes (3-5), flipping them once during that time.
Flip them again, and add half of the coconut sugar and the rest of the butter. Flip again. Reduce heat to low-medium (3-4).
Cook uncovered for a few more minutes, flipping occasionally. Add the rest of the coconut sugar and flip again.
Keep cooking until the skins tear easily and are super tender.
At this point, you can eat them as is, which is amazing. Alternatively, you can put them in a baking dish, top them with mini marshmallows and put them in the oven for about 10 minutes on 350 degrees. Maybe try putting the oven on broil for a few minutes too! (I haven’t tried that)