Low Iodine Classic Candied Yams

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

6 servings

3 lbs sweet potatoes (about 4 medium), peeled and cut into ½-inch rounds
½ cup (1 stick) unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use 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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