Gluten Free Candied Yams are a holiday tradition in our home, and this healthier version is a crowd pleaser at family gatherings.
In our family, candied yams is always a part of the holiday celebrations. At Thanksgiving, most of the dinner dishes are savory so the addition of a sweet side dish adds a nice contrast to the rest of the meal. Traditionally, it calls for a lot of butter and marshmallows, but as a gluten free and dairy free family who is also looking for a healthier option we came up with a new recipe.
What I love most about this gluten free candied yams recipe is that it is something the whole family can enjoy – from the littlest babies eating solid foods to the grandparents. Parents cooking for children of all ages, including babies old enough for solid foods, can prepare the dish once and then take a serving of it for pureeing until it gets to the right texture for your littlest eater. There is a “toddler twist” at the bottom of the recipe with specific instructions and fun ideas.
If you’ve tried this recipe, please RATE THE RECIPE below!
Dairy Free & Gluten Free Candied Yams Printable Recipe
Dairy Free & Gluten Free Candied Yams
- 6 large organic sweet potatoes
- 1/4 cup brown sugar OR maple syrup for a refined sugar free version
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup apple cider or apple juice
- 1/4 cup organic blueberries
Preheat oven to 375 degrees.
Bake the potatoes on a baking sheet until they are soft (30-40 minutes)
Remove the potatoes and let them cool a bit so you don't burn your fingers.
Peel the skin off of the potatoes carefully.
Slice the potatoes about 1/4 inch.
Place the potatoes in a rectangular glass baking dish lining the bottom and then stacking them on top of each other until all of the potatoes are in the dish.
Add the blueberries in any open spaces between the potato slices.
Mix the brown sugar (or maple syrup), cinnamon, nutmeg, and apple cider in a large measuring cup and pour over the potatoes.
Place the baking dish in the oven and bake for 15 minutes.
Toddler Twist: Make individual serving dishes for the kids arranging the potatoes in the shape of a flower with the blueberries as accents; or make a smiley face using the potatoes and blueberries to make eyes, nose and mouth. If you’re cooking for babies that are still eating purees, you can take an individual serving of the cooked yams, blueberries and 1 tbsp of the sauce and blend it until it gets to the right texture for your baby. If it needs more liquid. Rotate between adding one 1 tsp of water and 1 tsp of the sauce.
Are you looking for more holiday recipes? Try my Fruit Filled Acorn Squash recipe.