For years now I have been obsessed with the blog Vegan Yum Yum. The author’s photography, writing, and recipes are just pure brilliance. When she came out with a cookbook I went out the day it hit stores and was far from disappointed! It is not often that I pick up a cookbook, but the recipes I have made from her book have always been delicious. I usually end up modifying anything I make for either lack of all ingredients, want for experimentation, or dietary restrictions (she tends to use a lot of soy and gluten). This recipe was based off, and is still pretty close to, her recipe for Candied Lime Sweet Potatoes. As I had yams, not sweet potatoes, and made a few minor adjustments, this is the result of my endeavors… and it turned out very tasty indeed!
- 2 large Yams
- 1/2 cup Raw Cane Sugar
- 1 tsp. molasses
- 1/2 tsp. salt
- 1 tbsp. fresh lime juice
- 1/2 tsp. ground ginger
- 1/3 cup Maple Syrup
- Pepper, to taste
- Preheat the over to 400 degrees F.
- Slice the yams into thin circles.
- In a bowl, mix together the sugar, molasses, salt, lime juice, ginger, and maple syrup to form a paste.
- Coat the sliced yams well with the lime sugar mix.
- In an oiled casserole dish or cake pan, arrange the coated slices in overlapping rows in one layer. Sprinkle with pepper.
- Cover the dish tightly with aluminum foil and bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes.