Low Histamine Classic Candied Yams
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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
- 1 cup packed light brown sugar
- ¼ cup water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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