Ingredients

The following ingredients have 4 Servings
  • 3 large sweet potatoes (peeled and chopped (slices or quarters))
  • ¼ cup of dairy free butter (75g)
  • ½ cup of coconut sugar (75g)
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp vanilla extract
  • ¼ tsp himalayan pink salt
  • ⅓ cup of water (80ml)

Instruction

  • Wash and peel the sweet potatoes and carefully cut them into slices (discard the ends and outer skin).
  • Using a skillet on medium heat, proceed to melt the butter and stir in the spices and coconut sugar
  • Carefully add the potatoes with pink salt and vanilla extract to the sugar mixture
  • Pour in the water to create a watery syrup then fold and stir with the sweet potatoes (don't worry this will thicken up)
  • Reduce the heat to low, cover with lid and allow to cook on low heat for 45 minutes to 1 hour.  Continue to baste the yams with the syrup occasionally. Add a splash more water to loosen up the syrup if its becomes too thick for your liking. The yams should be tender and soft to the touch - can be pricked with a fork. The butter and coconut sugar should have congealed into a syrup texture.
  • Serve piping hot and enjoy!