Rushion’s Kitchen Candied Yams

Ingredients   

4-6 large, sweet potatoes 

2 sticks of non-dairy Country Crock Plant Butter 

1 ½ cups white sugar 

½ brown sugar 

1 teaspoon ground cinnamon 

1 teaspoon ground nutmeg 

 ¼ teaspoon of Kosher salt 

1 tablespoon vanilla extract 

2 cups of water 

Instructions 

Step 1 

Boil potatoes for 20 minutes, then drop in an ice bath.  The skin should slide off the sweet potatoes.  Cut sweet potatoes into 1/4-inch-thick slices. 

Step 2 

Melt butter in a heavy pot over medium heat. Add potatoes. 

Step 3 

Mix sugar, cinnamon, nutmeg, and salt in a bowl with 2 cups of water; pour over potatoes and stir until well-combined. 

Step 4 

Cover the skillet, reduce heat to low, and cook, stirring occasionally, until potatoes are "candied" and tender, about 1 hour. The sauce will darken as it cooks. 

Step 5 

Stir in vanilla just before serving. Serve hot.