Description
Candied yams naturally sweetened with coconut sugar and pure maple syrup served with cacao nibs and pecans. Perfect for a vegan holiday side to share!
Ingredients
- 3 large sweet potatoes, scrubbed, peeled, and chopped (sliced or diced)
- ¼ cup of dairy-free butter
- 1/4 cup of coconut sugar
- 1/4 pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- pinch of ground nutmeg
- pinch of Himalayan pink salt
- 1/2 cup filtered water + more as needed
- 1–2 TBSP Navitas Organics Cacao Nibs
- 1–2 TBSP chopped pecans
Instructions
- Heat a large skillet over medium heat and add the butter. Allow the butter to melt completely, then add in the coconut sugar, maple syrup, cinnamon, ginger, and nutmeg and stir to combine.
- Add in the chopped sweet potatoes with the salt.
- Pour water over the sweet potatoes and stir to completely coat the sweet potatoes in the syrupy water.
- Bring the water to a low boil, then cover the pan with a lid, reduce the heat and allow the sweet potatoes to simmer for 20-30 minutes. Stir the sweet potatoes frequently to baste them. If the syrup becomes too thick, add a bit more water.
- The yams are done when they’re very fork tender and soft in a thick syrup.
- Serve the sweet potatoes warm sprinkled with cacao nibs and chopped pecans.
Notes
Recipe adapted from That Girl Cooks Healthy
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side, Holiday
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free