Candied Yams and Plantains
 
Prep time
Cook time
Total time
 
This alternative to traditional candied yams is so much more than a dish for your Thanksgiving table. Nutritionally packed sweet potatoes and good-for-your-healthy-gut-bacteria plantains come together in a dish so tasty you won't guess it's good for you too!
Author:
Serves: 8 servings
Ingredients
  • 2 sweet potatoes or yams (about 2 pounds), cut into 1½ inch cubes
  • 2 plantains, peeled and cut into 1½ inch pieces
Spiced Butter
  • ¼ cup butter (4 tablespoons) OR 3 tablespoons ghee
  • ¼ cup red onion, diced
  • ½ inch piece fresh ginger root, peeled and minced
  • ¼ teaspoon ground cumin
  • 2 cardamom pods
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground turmeric
  • 3 fresh basil leaves
Glaze
  • 1 cup orange juice
  • ¼ cup honey
  • ¼ cup soy sauce
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
Instructions
Spiced Butter
  1. For the spiced butter, melt butter in a small saucepan over low heat. Stir frequently, skimming off and discarding the foam that rises to the top. Continue without letting the butter brown, until no more foam appears. (OR skip this step and add ghee to a small saucepan over low heat.)
  2. Add the onion through basil. Stir occasionally for 15 minutes.
  3. Remove from the heat and strain through a fine mesh sieve. Set butter aside, discard spices.
Candied Yams and Plantains
  1. Preheat oven to 375 F.
  2. Toss yams and plantains with melted spiced butter on a rimmed baking sheet. Bake for 40 minutes, tossing half way.
  3. Combine glaze ingredients in a mixing cup and stir well.
  4. After the potatoes and plantains have baked for 40 minutes, add the glaze, toss to coat, and roast another 10-20 minutes until the glaze becomes thick.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/candied-yams-and-plantains/