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Wash and peel the sweet potatoes and carefully cut them into slices (discard the ends and outer skin).
Using a skillet on medium heat, proceed to melt the butter and stir in the spices and coconut sugar
Carefully add in the potatoes with pink salt and vanilla extract to the sugar mixture
Pour in the water to create a watery syrup then fold and stir with the sweet potatoes (don't worry this will thicken up)
Reduce the heat to low, cover with lid and allow to cook on low heat for 45 minutes to 1 hour. Continue to baste the yams with the syrup occasionally. Add a splash more water to loosen up the syrup if it's becomes too thick for your liking. The yams should be tender and soft to the touch - can prick with a fork. The butter and coconut sugar should have congealed into a syrup texture.
Serve piping hot and enjoy!