Description
These candied Japanese sweet potatoes are the perfect healthy snack! They’re simply made in a pan and are made gluten-free, dairy-free and without white sugar.
Ingredients
Scale
- 1 large Japanese sweet potato, scrubbed
- 1 1/2 tbsp avocado oil
- 2 tbsp coconut sugar
- 1 tbsp coconut aminos
- 1/2 tsp cinnamon
- 1/4 tsp salt (plus flakey salt on top)
Instructions
- Chop the sweet potato into quarter pieces, about 1” in size. Set aside.
- Using a large pan with a lid, heat the oil over medium-low heat. Add the coconut sugar and allow to lightly toast for about a minute. Add the coconut aminos and combine with a wooden spoon or silicone spatula. The liquid should be bubbly.
- Add the sweet potato and toss to coat in the sugar mixture. Cover for 5 minutes, lightly tossing the pan to move the sweet potatoes every minute or so. Remove the lid, toss well, and cover for another 5 minutes, lightly tossing as you did before.
- Remove the lid and turn up the heat to medium. Saute for 3-5 minutes until the sweet potato is tender and the outside is caramelized.
- Serve the sweet potato topped with flakey salt to serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 238
- Fat: 10.6g
- Carbohydrates: 35.1g
- Fiber: 3.3g
- Protein: 1.6g