A sugar-free, dairy-free, gluten-free, sweet side dish for your holiday meal.
Try to pick out 6 yams that are approximately the same size so they will be done around the same time. I have made this recipe with 4 Large yams because that’s what I could find.
After you let them cool, the yams are easy to peel. Then just cut them into bite size pieces. I used a 9X13 glass cake pan but any oven safe dish will work.
Melt the butter then just stir in the coconut sugar and the maple syrup and salt. Mix well, pour over your yams and stir until all pieces are coated really well.
Pop them back into the over and cook or approximately 15 min. When I make these for my traditional Thanksgiving dinner I make them the night before and put them into the oven 30 minutes before dinner. Soaking up all that sugary, maple syrupy coating all night makes them delicious. And its one less thing to have to do on Thanksgiving day. These are always a hit!
Holiday Yams
Ingredients
- 6 Medium Yams
- 1/4 C. Butter
- 1/4 C. Pure Maple Syrup
- 1/4 C. Coconut Sugar
- 1/2 tsp. Sea Salt
Instructions
- Wash and place the yams into a deep pan, cover with water. Bring to boil.
- Boil for 30 t0 45 min until soft when you stick with a fork.
- Take out of the water and place on a cookie sheet to cool.
- When cool enough to handle, peel the yams and cut into bite size pieces. Place in a 9X13 Baking dish.
- Melt the butter then mix together all the rest of the ingredients and pour over the yams. Stir to coat.
- Cover with tin foil and bake at 350 degrees for 15 to 20 min. Enjoy!
Notes
