Coconut & Ginger Candied Yams
Coconut & Ginger Candied Yams
Ingredients
For the Candied Yam Sauce
- 1/2 cup date syrup
- 1 tablespoon fresh ginger, finely minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/4 cup shredded unsweetened coconut
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
For the Yams
- 2 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons coconut oil
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the date syrup, minced fresh ginger, ground cinnamon, freshly grated nutmeg, ground allspice, shredded unsweetened coconut, full-fat coconut milk, and vanilla extract. Whisk thoroughly until all ingredients are well combined and the sauce is smooth. Reserve 1/4 cup of this sauce for later glazing.
⏱️ 5 min
- 3
Arrange the peeled and sliced sweet potato rounds in a single layer (or slightly overlapping) in the prepared baking dish. Pour the main portion of the sauce evenly over the sweet potatoes. Use a spatula or your hands to gently toss the sweet potatoes, ensuring each slice is thoroughly coated with the sauce.
⏱️ 5 min
- 4
Dollop the 2 tablespoons of coconut oil over the coated sweet potatoes in the baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min
- 5
Bake in the preheated oven for 30 minutes. Remove the foil, stir the sweet potatoes gently to redistribute the sauce, and continue baking uncovered for an additional 15 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened and caramelized.
⏱️ 45 min•🌡️ 375
- 6
Once baked, remove the candied yams from the oven. Stir them once more, then pour the reserved 1/4 cup of sauce over the top. Stir again to ensure maximum glaze and flavor. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut & Ginger Candied Yams
Ingredients
For the Candied Yam Sauce
- 1/2 cup date syrup
- 1 tablespoon fresh ginger, finely minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/4 cup shredded unsweetened coconut
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
For the Yams
- 2 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons coconut oil
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the date syrup, minced fresh ginger, ground cinnamon, freshly grated nutmeg, ground allspice, shredded unsweetened coconut, full-fat coconut milk, and vanilla extract. Whisk thoroughly until all ingredients are well combined and the sauce is smooth. Reserve 1/4 cup of this sauce for later glazing.
⏱️ 5 min - 3
Arrange the peeled and sliced sweet potato rounds in a single layer (or slightly overlapping) in the prepared baking dish. Pour the main portion of the sauce evenly over the sweet potatoes. Use a spatula or your hands to gently toss the sweet potatoes, ensuring each slice is thoroughly coated with the sauce.
⏱️ 5 min - 4
Dollop the 2 tablespoons of coconut oil over the coated sweet potatoes in the baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min - 5
Bake in the preheated oven for 30 minutes. Remove the foil, stir the sweet potatoes gently to redistribute the sauce, and continue baking uncovered for an additional 15 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened and caramelized.
⏱️ 45 min•🌡️ 375 - 6
Once baked, remove the candied yams from the oven. Stir them once more, then pour the reserved 1/4 cup of sauce over the top. Stir again to ensure maximum glaze and flavor. Serve warm.
⏱️ 3 min