Candied Yams

Ingredients

• Sweet potato

  Raw, unprepared

  1.36kg

• Brown sugar

  1 cup packed or 220g

• Butter

  Unsalted

  ¼ cup or 57g

• Maple syrups

  ¼ cup or 81g

• Lemon juice

  Raw

  2 tbsp or 30g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Sugar Free Pecan Walnut Brownies

  1.5 oz size - Joseph's

  100g

Directions

1. Place the sweet potato pieces into a large pot and cover with water Bring to a simmer over high hear, then reduce the heat and keep simmering the sweet potatoes until they are JUST fork tender but not falling apart. You will cook them in the sauce for a few minutes later on, so tender-crisp is best!
2. Drain and rinse with cold water to help stop them from cooking further.
3. Place the brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon and cayenne in a large skillet.
4. Cook over medium heat, stirring until the ingredients melt and start bubbling.
5. Continue cooking, stirring occasionally, until the mixture begins to thicken up, around 4 to 6 minutes.
6. Add the drained sweet potatoes to skillet.
7. Turn the heat to high and cook, stirring constantly, until the sweet potatoes are coated with the glaze.
8. Continue to cook, stirring, until the potatoes are very soft and the glaze has thickened up even more.
9. Transfer to your serving dish and garish with toasted nuts if desired.
10. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/candied-yams/)