I have always made the sides for my family’s Thanksgiving feast. For as long as I can remember, for candied yams, I used to use only 4 simple ingredients: yams, orange juice, cinnamon, brown sugar and butter. This year, we’re having a vegan feast, so I’m using coconut sugar, coconut oil, organic sweet potatoes instead of yams, and a few other ingredients to try to round out the flavor. I am going to miss my old candied yams this year, but these are a great substitute.
I know there’s a lot of sugar, but hence the name, these are pretty much candy! Since they are very sweet, it is recommended that they be enjoyed in moderation. I actually only eat about two pieces with my Thanksgiving meal, but I look forward to leftovers because I can’t wait to eat more!
Here’s my recipe. I hope you try this recipe and enjoy it!
Candied Sweet Potatoes
4 pounds sweet potatoes, peeled and into 1/8ths
1/2 cup orange juice
1/2 cup filtered water
2 cups of coconut sugar
1 vanilla bean, split in half lengthwise, and beans scraped out and placed into the mixture. Will use the vanilla pod, too.
1 tsp orange zest
1 1/2 tsp cinnamon
1/4 tsp sea salt
4 tbsp bourbon, optional
4 tbsp coconut oil
1. In a heavy pot, add all the ingredients and make sure you add the vanilla pod as there are lots of flavorful vanilla seeds in the pod. Bring to a boil, then bring to a simmer for about 20 minutes or until fork tender. Cover and stir on occasion, ensuring the sweet potatoes are getting cooked.
2. With a slotted spoon, place the sweet potatoes in a casserole dish.
3. Add the bourbon to the sauce and cook to reduce into a syrup-y texture. It can take about 15 minutes. You want to make sure the syrup is thick and will coat a sweet potato.
4. Very carefully, pour the syrup over the sweet potatoes and bake until browned, about 10-15 minutes.
Enjoy!Share on Facebook