This recipe is not the traditional sugary, to the point of almost syrupy candied yams that we’re all used to, but it still doesn’t disappointIt maintains some sweetness with the addition of Grade B maple syrup along with a small amount of brown sugar. With the addition of a tang from using a granny smith apple and a bit of lemon juice and some bite from crushed pecans, this recipe is still sure to be a hit at your holiday table.
The added texture and flavor notes make the absence of a ton of sugar seem irrelevant to the overall appeal and flavor of the dish.
Check out the #healthyholidays movement at www.soulfoodtherapy.com which has many more healthy holiday and soul food recipes to try out for a slimmer holiday!
2 sweet potatoes
2 small granny smith apples
1/8 cup extra olive oil
2 Tablespoons Grade B maple syrup
2 rounded Tablespoons dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Juice from ½ lemon
Handful of chopped pecans
Chop sweet potatoes up into about a ½ inch cubes.
Wash potatoes off and allow them to dry.
Peel and chop apples up into smaller cubes. Set aside for a few.
Heat olive oil in pan on medium high heat.
When oil is hot, add sweet potatoes to pan.
Brown the potatoes, tossing in between. About 10 minutes.
Add apples, cinnamon and ginger, and toss everything together. About 4 minutes.
Now add the maple syrup, 1 Tablespoon of the brown sugar and fresh lemon juice.
Turn heat down to low and place top on pan. Let simmer for 5 more minutes or until potatoes are tender and cooked through.