Eosinophilic Esophagitis Friendly Classic Candied Yams
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.6(30)
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Learn more →Ingredients
6 servings
- 3 lbs sweet potatoes (about 4 medium), peeled and cut into ½-inch rounds
- ½ cup (1 stick) unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup packed light brown sugar
- ¼ cup water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the sweet potato rounds in a single layer, slightly overlapping, in a 9x13-inch baking dish.
- 2
Combine the butter, brown sugar, water, vanilla extract, cinnamon, nutmeg, ginger, and salt in a small saucepan over medium heat, stirring occasionally, until the butter is fully melted and the sugar has dissolved, about 3–4 minutes. The glaze should be smooth and uniform.
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