Sugar Free Candied Sweet Potatoes Recipes

CLASSIC CANDIED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
• Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
• Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

VEGAN CANDIED SWEET POTATOES

Steps:

• Bake potatoes in skins and let cool to handle.
• Slice in thick rounds (maybe 1/2 inch thick).
• Place in baking dish that has been sprayed with non-stick vegetable spray.
• Mix honey and coriander into the coconut milk until smooth and well mixed.
• Pour over the potatoes.
• Sprinkle with chopped walnuts.
• Bake at 425 for 15-20 minutes.
• They will absorb the liquid and dry a tad while they bake.

CANDIED SWEET POTATOES

Steps:

• Peel then slice the sweet potatoes into 1/2 inch thick slices. Place in a greased 9×13 inch or other 3 quart baking dish. Sprinkle salt on top and toss to coat. I just use nonstick spray to grease.
• Preheat oven to 375°F (191°C).
• Cut stick of butter in half. (Helps it melt easier.) Combine all the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger into a medium saucepan over medium heat. Cook and stir until the butter has melted. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring. Remove sauce from heat and stir in the vanilla extract. (And orange zest, if using.)
• Pour sauce over potatoes and toss to coat.
• Bake for 1 hour, stopping and stirring the sweet potatoes every 20 minutes. After the first 20 minutes, I cover the dish with aluminum foil so the potatoes bake evenly.
• Remove from the oven, sprinkle with rosemary and sea salt (if using), then cool uncovered for 10 minutes before serving. The sauce is thin right out of the oven but thickens as it cools.
• Cover and store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration, but thins out as you warm the leftovers up. Simply warm in the microwave.

CANDIED SWEET POTATOES, WITH EASY DIABETIC VERSION

Steps:

• 1. Preheat oven to 350 degrees. Prepare a shallow casserole dish with non stick spray, set aside.
• 2. In a covered pan, steam the potatoes in a small amount of water, just until the skins can easily be removed. Peel and cut in halves or quarters; set aside.
• 3. To make the GLAZE : Combine the brown sugar, orange juice and butter in a saucepan and cook over medium heat for 5 to 8 minutes until clear. Place potatoes in a prepared (non stick spray) casserole dish, then pour glaze over all and bake at 350 degrees for 45 minutes. Baste Potatoes every 15 to 20 minutes.
• 4. HINT FOR SUGAR FREE VERSION: Skip the above glaze recipe and use any sugar free maple syrup found at your super market. Sprinkle potatoes with fresh squeezed orange juice and pour the syrup over the potatoes. Bake as you would the other.

YAMS - SUGAR FREE (SWEET POTATOES)

Steps:

• Slice raw sweet potatoes into medium slim slices. Place slices into a small pot (large enough to hold the potatoes and water mixture).
• Wisk together water, splenda, cinnamon, and vanilla, blend well. Pour over sliced sweet potatoes.
• Cover and bring to a boil on medium heat. Once boiling, turn down to simmer, cook 30 - 35 minutes, until potatoes are soft - do not overcook, it will become too mushy.
• ENJOY!!!!

SUGAR-FREE CANDIED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
• Place sweet potatoes into the prepared dish. Layer apples on top, followed by pineapple with can juices.
• Bake in the preheated oven until potatoes are soft, 30 to 45 minutes.