Description
*For those who follow strict AIP, you can substitute the butter with 4 tbs coconut oil (use this brand as it’s organic, made in a gluten free facility and expeller pressed so your yams won’t taste like coconut), 4 tbs extra virgin olive oil and 1/2 tsp sea salt.
Ingredients
Scale
- 4–5 medium sized sweet potatoes
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- 8 tablespoons or 1 stick of grassfed butter (or ghee)
- Sea salt
Optional:
- ¼ cup raw honey ( if you want to make them sweeter like candied yams)
Instructions
- Preheat the oven to 350*.
- Wash and peel the sweet potatoes.
- Chop the sweet potatoes into ½ inch rounds.
- Put the sweet potatoes into a 9 x 13 baking dish.
- Grab a small pot and melt the butter on low.
- Add the cinnamon, nutmeg, clove and optional honey to the pot with the butter and mix together.
- Pour the mixture over the sweet potatoes doing your best to evenly coat them.
- Place a lid over your baking dish or foil (just make sure it’s sealed so the steam stays inside the dish).
- Bake the sweet potatoes for 30 minutes.
- Remove the sweet potatoes and baste with the butter and spice mixture from the pan (this keeps everything from drying out too much).
- Cover the sweet potatoes and bake for another 15 – 20 minutes until fork tender.
- Remove the sweet potatoes and let cool for about 10 minutes.
- Sprinkle with additional cinnamon and a pinch of sea salt and serve.