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Candied Yams with Cacao Nibs and Pecans Recipe
These deliciously nostalgic candied yams are naturally sweetened with coconut sugar and pure maple syrup, and served with crunchy cacao nibs and pecans. It's the perfect dish for a shareable vegan holiday side!
INGREDIENTS3 large sweet potatoes, scrubbed, peeled, and chopped (sliced or diced) |
DIRECTIONSHeat a large skillet over medium heat and add butter. Allow butter to melt completely, then add coconut sugar, maple syrup, cinnamon, ginger, and nutmeg and stir to combine.
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These deliciously nostalgic candied yams are naturally sweetened with coconut sugar and pure maple syrup, and served with crunchy cacao nibs and pecans. It's the perfect dish for a shareable vegan holiday side!
Ingredients
- 3 large sweet potatoes, scrubbed, peeled, and chopped (sliced or diced)
- ¼ cup dairy-free butter
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- Pinch of ground nutmeg
- ⅛ tsp. Himalayan pink salt
- ⅓ cup filtered water + more as needed
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1–2 Tbsp. Navitas Organics Cacao Nibs
- 1–2 Tbsp. chopped pecans
Directions
- Heat a large skillet over medium heat and add butter. Allow butter to melt completely, then add coconut sugar, maple syrup, cinnamon, ginger, and nutmeg and stir to combine.
- Add chopped sweet potatoes and salt.
- Pour water over sweet potatoes and stir to completely coat.
Bring water to a low boil, then cover pan with lid, reduce heat and allow sweet potatoes to simmer for 20-30 minutes. Stir sweet potatoes frequently to baste them. If syrup becomes too thick, add water. Yams are done when very tender and soft in a thick syrup.
- Top with cacao nibs and chopped pecans, and serve warm.