When you reduce coconut water to a syrup it results in a salty-sweet mineral rich syrup. This recipe is my version of candied yams and has the perfect balance of sweet and salty with an exotic coconut twist.
- 2 medium yams
- 2 medium sweet potatoes
- 1 can (330 mL) coconut water (optional)
- 2 pods cardamom
- 2 T honey
- salt and pepper to taste
Cut the yams and sweet potatoes into medium sized pieces. Wash but do not peel. Toss in olive oil and coat all the pieces, place into a 350 to 400 degree oven in a roasting pan with the pieces only one layer deep.
Reduce the coconut water with the cardamom pods in a heavy-bottomed sauce pan over low heat. When reduced to 1/3 the volume add the honey and reduce further, stirring frequently to prevent burning.
When the sweet potatoes and yams are nearly cooked remove them from the oven and pour the honey and coconut water reduction over them. Stir gently to coat with the syrup and return to the oven for 5 to 10 more minutes until caramelized.