Yams Sugar Free Sweet Potatoes Recipes

SUGAR-FREE CANDIED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
• Place sweet potatoes into the prepared dish. Layer apples on top, followed by pineapple with can juices.
• Bake in the preheated oven until potatoes are soft, 30 to 45 minutes.

HONEY BROWN SUGAR SWEET POTATOES OR YAMS EASY

Steps:

• If using fresh yams/sweet potatoes: Cook whole sweet potatoes in water until the potatoes are soft ( 25-35 minutes).
• Drain water from potatoes and cool until they can be handled.
• Peel potatoes ( its very very easy after cooking).
• If using canned yams- just drain and reserve 1/2 cup liquid. If you dont have any oj then use this reserved liquid instead of oj. If you have the juice then discard all liquid.
• Cut potatoes into thick chunks and place in glass 9 x 9 inch baking dish.
• In a deep, non-stick, saucepan place butter, honey, brown sugar, OJ ( or canned liquid) and cinnamon.
• Cook over medium heat, stirring constantly, until everything is well mixed and gooey ( caramel like)-this should only take a minute or two-be careful not to burn.
• Pour mixture over potatoes.
• Cover with foil.
• Bake in 350 degree F oven for 30 minutes or until dish is bubbling.
• Take cover off for 15 minutes and bake more -- basting often.

WHISKY (OR BOURBON) BAKED SWEET POTATOES (OR YAMS)

Steps:

• Grease a shallow 3qt baking dish; set aside.
• Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
• Preheat oven to 375°F.
• In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
• Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.