Yams Sugar Free Sweet Potatoes Recipes

Steps:

• Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 degrees F until soft - about 45-60 minutes.
• To make the topping, pulse 1 cup of the pecans in food processor or blender until it is ground into a meal. Add about 1/4 cup worth of sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 tablespoons of the butter and process until blended. Mix the rest of the pecans pieces in by hand. Set aside.
• Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes.) and process with the rest of the butter. Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings. The amount of sweetener you add will be up to your taste and the sweetness of the sweet potatoes. When the seasonings are to your taste, add the egg and blend.
• Put the sweet potato in a buttered baking dish and sprinkle pecan topping over the top. Bake at 375 degrees F until the top is browned.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
• Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Steps:

• Pre-heat oven to 400.
• Dice yam into slices less than 1 inch thick, no wider than 1 1/2 inches (the smaller you cut the quicker they cook).
• Place in bowl and pour brown sugar and cinnamon over top. Toss to coat.
• Get 4 sheets of tinfoil and a pan. Divide yams in four, and pour each quarter onto a sheet of tinfoil, scraping out any leftover juices from the bottom of the bowl and pouring over top the four bunches.
• Pull the corners of the tinfoil up, scrunching the tinfoil packages into bundles so no yam shows through, and place each bundle onto the pan, then in the oven.
• Bake for 25-35 minutes, taking yams from oven at 15-20 minutes, and retossing them with a spoon so all the yams get done.
• Serve warm, and refrigerate leftovers when cool.