Monday, February 28, 2011

Julie's Refined Sugar Free Candied Yams


Ever since we had Thanksgiving at my sister Julie's house, my son has been begging me to make "Juju's yams".   Julie insisted on reinventing this old family favorite without refined sugars so we could all enjoy the meal.  She's been nurturing my son since birth, including the early years when he was up every night, frequently with fire running through his legs (growing pains the doctors would call it) caused by inflammation from food and an endocrine system in need of help.  She's seen first hand the difference food can make, and is one of the growing number of mental health counselors who recognize that problems in the body can create problems in the mind.  She helps children, teens and families work through anxiety, depression, trauma and grief in Vancouver, Washington.  She helped me through many a dark day as I navigated through a medical system that did not recognize gluten sensitivity or prescribe the right food to solve your problems.  I am truly blessed to have her as a sister.

Here is her famous yam recipe:

Ingredients:

1 1/2 lbs yams
1/3 to 1/2 cup fresh squeezed orange juice (2 oranges)
1 tsp cinnamon
pinch nutmeg (optional)
1/4 cup honey or agave
oil for pan

Directions:

Preheat oven to 425 degrees.  Grease bottom on a 9 x 13 inch glass baking dish (you may need an extra dish for overflow depending on how you slice the yams).  Peel yams and cut into 2 to 3 inch wedges and line them up in the baking dish.  Gently pour orange juice over the yams, taking care to drizzle over each slice.  Sprinkle on cinnamon and nutmeg, if using.  Drizzle with honey or agave.  Bake for 40 to 45 minutes, until yams are cooked through.  Serves 4.  Source:  www.foodsensitivityjournal.com


This recipe is linked to Tasty Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Real Food Weekly, Food on Fridays, Fight Back Friday.

7 comments:

  1. I love the idea of these! I used to not really like sweet potatoes/yams given how my parents and inlaws cook them. That is until I discovered how tasty they are when they roasted in the oven. I can only imagine how tasty and sweet these are!

    I'm really glad that your sister believes in "what affects the body affects the mind." I really wish more people did!

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  2. What a fantastic recipe. Thank you for stopping by my lunchbox post. I actually make the lunchboxes for me every day (well almost every day - occasionally, my husband makes it).

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  3. This recipe sounds so good! Mashed sweet potatoes with flavorings (molasses, honey or organic sugar, and cinnamon) are a staple in my house. I would love to change it up from time to time. :)

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  4. Your Yams look delicious. The color is so bright and your photo really invites me to come over and have a bite...well or two. Thank you so much for bringing your Yams to Full Plate Thursday and hope you will come back!

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  5. Those sound very good! I love sweet potatoes and yams. I bake them, mash them, and make baked sweet potato "fries" - only 3 ingredients in the "fries" - olive oil, kosher salt and the sweet potatoes. Healthy alternatives as well. Thanks for sharing your recipe.
    Blessings, Beth

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  6. Boy, oh, boy! Those look delicious--love the simple sweetness of the recipe. Thanks for linking to Food on Fridays.

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  7. Hey, nice site you have here! Keep up the excellent work!


    Cold Food Displys

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