Spiced Yams (not too sweet!!) recipe

My 8yo son could live on these yams, if I let him.  Yams, sweet potatoes, whatever.  There’s debate about what’s what, and I’m not entirely sure who is right.  All I know is I like the yams with the bright orange flesh and coppery exterior, known as Beauregard Yams.

My recipe is not as sweet as candied yams — they’re just right.  Yams are a perfect dish for making ahead.  They reheat perfectly, taste fabulous as leftovers, and can keep in a hot oven along with other foods that are baking or staying warm almost indefinitely.

Spiced Yams
makes 10 servings

3-4 lbs yams
1/3 cup dark brown sugar
2 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp sea salt
3-4 Tbsp butter or Earth Balance (our favorite dairy-free spread)

  1. Preheat oven to 375°F.
  2. Rinse, peel, and cut yams into 1/2″ – 3/4″ cubes.  (This step will take you the longest — yams are very dense!)
  3. Mix brown sugar, allspice, cinnamon, and salt in a small bowl.
  4. Put cubed yams into a 2.5 quart covered bakeware/casserole dish (medium/large) and sprinkle brown sugar mixture on top.
  5. Dot with teaspoon-sized chunks of butter or Earth Balance.
  6. Cover and bake for 60 minutes.  Stir gently, then bake for an additional 20 minutes.
  7. Enjoy!!



About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on November 25, 2009, in Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF, GFCF Recipes, gluten-free, Holidays. Bookmark the permalink. 1 Comment.

  1. Here’s our favorite sweet potato casserole:

    3.5 lb sweet potatoes, peeled and cut into 3/4″ cubes
    2 c fresh cranberries
    2/3 c brown sugar
    1 lg orange, juice and rind of
    1/2 t salt
    1/2 t nutmeg
    1/2 t ginger
    1/2 t cinnamon

    Place sweet potatoes into a greased 9×13 pan. sprinkle cranberries on top. Make a “sauce” out of other ingredients. Pour over top, stir to coat. Bake uncovered about 50-60 minutes. Stir once during cooking.


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