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Cinnamon Butter Baked Yams

Cinnamon Buttered Baked Yams


  • Author: Sherri
  • Yield: 4 -6 1x

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
  • 45 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

  1. Preheat the oven to 350*.
  2. Wash and peel the sweet potatoes.
  3. Chop the sweet potatoes into ½ inch rounds.
  4. Put the sweet potatoes into a 9 x 13 baking dish.
  5. Grab a small pot and melt the butter on low.
  6. Add the cinnamon, nutmeg, clove and optional honey to the pot with the butter and mix together.
  7. Pour the mixture over the sweet potatoes doing your best to evenly coat them.
  8. Place a lid over your baking dish or foil (just make sure it’s sealed so the steam stays inside the dish).
  9. Bake the sweet potatoes for 30 minutes.
  10. Remove the sweet potatoes and baste with the butter and spice mixture from the pan (this keeps everything from drying out too much).
  11. Cover the sweet potatoes and bake for another 15 – 20 minutes until fork tender.
  12. Remove the sweet potatoes and let cool for about 10 minutes.
  13. Sprinkle with additional cinnamon and a pinch of sea salt and serve.