I started making this side dish almost a year and a half ago, have made it for a number of holidays. We had it again Easter Saturday along with a big roasted chicken and mashed potatoes, the whole chicken dinner complete with challah bread which was a first for me gluten free and an almond honey cake with candied lemon peel slices on top with some fresh raspberries. But with all the yummy food, this humble side dish was sort of the star. There was very little left and most of us had seconds. So I figured it was time to share it; so you have it next time you make a big meal and want a simple yet yummy and healthy side dish.
I love it because it is healthier than most yam/sweet potato casseroles. It is free of gluten, grains, eggs and refined (read white) sugar. If you use something other than butter it can be dairy free too. No tons of butter, marshmallows or cup of brown sugar. Less than a quarter cup of sweeteners make this a good choice for pre-diabetes. I do use the coconut oil; adds a subtle flavor I love.
And it is so easy to throw together. Just peel and dice up the yams, mix up the other ingredients in a small saucepan and pour over, bake and enjoy. So easy but the flavor is subtle yet very pleasing. I use 4 large yams but I often use 5 or 6 smaller ones. Simple, tasty and healthy; side dish home run!
Honey Spiced Sweet Potatoes
4 sweet potatoes or yams
1/4 c. butter (or coconut oil, for dairy-free)
2 T. coconut oil
2 T. honey
2 t. molasses
1/2 t. cinnamon
1/4 t. ginger
1/2 – 1 t. kosher salt
Preheat oven to 400 degrees. Wash sweet potatoes, peel if you like (it’s not all that necessary), chop into uniform 1/2 inch cubes, and place them in a 9×13 inch baking dish. Over low heat, melt the butter and coconut oil. Stir in the honey, molasses, and spices. Drizzle over sweet potatoes, than sprinkle with salt. Stir to evenly coat, then bake for about 1/2 hour, or until potatoes are fork-tender. I like to stir it up once or twice while it bakes so that yummy sauce can sink into every bite of yam.