Sugar-Free Candied Yams with Jaca

By Jaca Kitchen · · Updated

These sugar-free candied yams swap conventional brown sugar for Jaca allulose, so you get the same buttery, cinnamon-spiced Southern sweet potatoes with zero added sugar. It is the easiest side dish on the table — no boiling, no fuss — just sliced sweet potatoes tossed in a glossy allulose glaze and baked until fork-tender. This is a Jaca-adjusted, healthier version of the classic: the sugar we grew up with is replaced with Jaca allulose at twice the amount, so the sweetness lands exactly where you want it while the added-sugar count drops to zero.

Ingredients:

  • 3½ pounds sweet potatoes, peeled and cut into ½-inch rounds
  • 6 tablespoons unsalted butter, melted
  • 2 cups Jaca allulose (replaces 1 cup brown sugar — twice the amount)
  • ¼ cup sugar-free maple syrup (optional, for extra depth)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups miniature marshmallows, optional (use sugar-free marshmallows to keep the dish fully sugar-free)

Instructions:

  1. Preheat the oven to 375°F and lightly grease a 3-quart baking dish.
  2. Peel the sweet potatoes, rinse, and cut into ½-inch rounds (halve any thick slices into half-moons so they cook evenly). Spread them out in the baking dish.
  3. In a medium bowl, whisk together the melted butter, Jaca allulose, sugar-free maple syrup, cinnamon, vanilla, and salt until smooth and pourable. If the mixture is stiff, microwave it for 20–30 seconds to loosen.
  4. Pour the glaze over the sweet potatoes and toss until every piece is coated.
  5. Cover the dish with foil and bake for 20 minutes. Uncover, stir gently, and bake for another 15 minutes.
  6. Stir again and bake a final 5–15 minutes, until the sweet potatoes are fork-tender and the glaze is bubbling and syrupy. Jaca allulose caramelizes a touch faster than sugar, so the glaze may deepen in color sooner — that is normal.
  7. For the classic marshmallow top, scatter the marshmallows over the sweet potatoes and bake 5 more minutes, until golden.
  8. Let the dish rest for 10 minutes — the glaze thickens as it cools. Serve warm.

Prep time: 15 minutes  |  Cook time: 45 minutes  |  Servings: 10

Because the sweetener is 100% pure allulose, the only sugar in a serving is the small amount that naturally lives in the sweet potatoes themselves — about 6 grams, with 0 grams of added sugar, versus roughly 30 grams in a traditional candied yams recipe.