Submitted by Dominique

This is a delicious jam that my mother used to make when we were children. Until I moved to the States, it was actually the only way I knew how to eat sweet potatoes, so I thought it would be fun to share it before Thanksgiving. It is naturally gluten-free and easy to make!

Plus, using both yams and sweet potatoes creates a pretty mixture of colors!


2 lbs sweet potatoes or yams
3 cups sugar
1 cinnamon stick
1 tablespoon vanilla extract or 1 vanilla bean, split
1 teaspoon almond extract (optional)
2 cups water


1. Peel sweet potatoes/yams and cut them in about 2-inch pieces. Wash them with the juice of a lemon so they will not turn brown.

2. In a big saucepan, mix water, sugar, almond extract, vanilla, and cinnamon.

3. Once the water starts simmering, throw in the sweet potato pieces. Cook for about 30 minutes making sure it does not dry out. The jam should be soft, but not mashed.



About Author


(0) Readers Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>