I started making this simple side dish seven years ago; we have enjoyed it for a number of holidays. I like it alongside a roasted meat like ham or turkey. I always serve it on Thanksgiving: far healthier than that casserole full of sugar and marshmallows. For all the yummy food I serve for big feasts, this humble and not too pretty side dish often gets the most praise. There generally is very little leftover. I made it last year for a teacher luncheon; no leftovers 😦 but some raves!
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 generally use the coconut oil rather than butter; it adds a subtle flavor I enjoy. Plus yams themselves are quite good for you. We love their natural sweetness.
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 suggest 4 large yams but I often use 5 or 6 smaller ones. Simple, tasty and healthy; side dish home run!
NOTE: I am doubling this for all those who wish for a bigger pan of this delish side. Look at old posts for the smaller version!
Honey Spiced Yams
8 good sized yams
1/2 c. butter (or coconut oil)
1/4 cup coconut oil
1/4 cup honey
4 tsp. molasses
1 tsp. cinnamon
1/2 t. ginger (dry not fresh)
1 tsp. kosher salt
Preheat oven to 400 degrees. Wash sweet potatoes (yams), peel if you like (it’s not all that necessary), chop into fairly uniform 1/2 inch cubes or do 1/4 inch slices and place them in a 9×13 inch baking dish that you sprayed with cooking spray. Be sure NOT to use the one with flour added…. Over low heat, melt the butter and coconut oil in a heavy small saucepan. Stir in the honey, molasses, and spices. Mix and drizzle over sweet potatoes, then sprinkle with salt. Stir to evenly coat, then bake for about 1/2 hour to 45 minutes or until yams 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.
I can’t remember where I found this recipe: I think it was in a magazine. The original version left the skin on but I am not that brave with company; but go ahead and try it….let me know if people like it that way. This recipe was originally posted by me in late 2014.