Candied Sweet Potatoes (Gluten-Free)

Sweet potatoes are not to be confused with yams, though they are similar enough in appearance. The true yam is the tuber of a tropical vine, and is not even remotely related to the sweet potato.

The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The sweet potato that is most often confused with a yam is the thicker, darker-skinned variety, with its orange to reddish skin, its vivid orange, sweet flesh, and its moist texture.

Celiac.com Sponsor (A12):
Current popular sweet potato varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet. Any of them will work well for this recipe.

Ingredients:
4-5 sweet potatoes, cut into 1-inch cubes
½ cup butter
1 cup packed brown sugar
½ cup orange juice

Preparation:
Boil cut-up sweet potatoes until tender, but firm.

In a frying pan, melt the butter and brown sugar together until bubbly.

Add the orange juice and whisk until smooth. Add the cut-up sweet potatoes and cook on low heat for about 15-20 minutes, turning occasionally until the sweet potatoes fully caramelize.

To thicken syrup, stir in some more brown sugar as needed.