Maple Butter Caramelized Candied Yams
A vegan twist on the classic southern side dish.
Ingredients
- 1/2 cup Salted Miyoko's European Style Cultured Vegan Butter
- 4 medium sweet potatoes
For the sauce:
- 1/4 cup brown sugar
- 1/2 teaspoon lemon juice
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
Boil the sweet potatoes:
- Place the sweet potatoes in a large pot of boiling water.
- Boil for about 20 minutes (this will help speed up the baking process).
Make the sauce:
- While the sweet potatoes are boiling, melt the butter in a pan over medium heat.
- Add in the maple syrup, brown sugar, lemon juice, cinnamon, vanilla, nutmeg and salt.
- Preheat the oven to 375°F.
Prep the sweet potatoes:
- Drain the sweet potatoes.
- Peel the sweet potatoes and cut them into 1/4-inch rounds.
- Place sweet potato slices into a lightly buttered 9x13 casserole dish.
Assemble and serve:
- Pour maple syrup mix over sweet potatoes evenly, cover with parchment paper, then aluminum foil.
- Bake in the oven for 25 to 30 minutes. Serve and enjoy!
Notes
This recipe was created by Chef Velvet Jacobs for Miyoko's.