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 disappoint!

It 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.

Traditionally my aunt Judy (who was known for her amazing candied yams) would bake them in the oven, this way is more time consuming, because you would boil them first and then bake for an hour or longer.

This recipe right here is simple and quick, so you can enjoy those sweet candied yams even if you have little time to spare. These are my sautéed candied yam with only six ingredients. All you need is…….

*Side note Sometimes yams are hard to find outside a international market, but sweet potatoes will work well as a substitute.

4 sweet potatoes

4 tablespoons butter/Margarine

¼ cup packed brown sugar

3 Tablespoons of Maple Syrup

1teaspoon ground cinnamon

Cut yams into ½ inch cubes. Rinse off and let dry for a bit.

 Melt butter in pan with heat on medium high.

Add yams and let sit for a minute or two, so they can get a nice brown color.

 Start tossing add brown sugar and toss and mix everything until incorporated. Continue to let the yams brown. Mix in maple syrup and cinnamon. Place top on pan and turn heat to low.  Let yams cook for about 20 minutes while tossing periodically.

So here it goes….

Cut yams into ½ inch cubes. Rinse off and let dry for a bit. Melt butter in pan with heat on medium high. Add yams and let sit for a minute or two, so they can get a nice brown color. Start tossing add brown sugar and toss and mix everything until incorporated. Continue to let the yams brown. Mix in maple syrup and cinnamon. Place top on pan and turn heat to low.  Let yams cook for about 20 minutes while tossing periodically.

Serve this little sweet side to compliment any meal.

Any questions? Just ask in the comment section I always respond!