Preheat at 350°F (180°C). Wash the sweet potatoes and begin to peel, then chop and slice sweet potatoes ½ inch thick. Place sweet potatoes in a large mixing bowl.
Next, begin to make your candied mixture. Over medium-high heat melt your vegan butter in a medium pot. Once melted add organic brown sugar, cinnamon powder, nutmeg powder, Crockpot Apple Butter, vanilla extract, and sea salt.
Pour the candied mixture over sweet potatoes, and coat all the slice sweet potatoes with the candied mixture. Add to a 9x13 baking dish, cover with aluminum foil, and bake for 50 to 60 minutes.
Once sweet potatoes are done, remove from the oven, uncover and let them sit for about 10 minutes before serving. Gently toss to glaze over all the potatoes.
Leftovers keep covered in the refrigerator 4-5 days once baked. DO NOT store at room temperature. This dish does NOT freeze well.
SWEET POTATOES: Using either sweet potatoes are yams will do. Garnet potatoes would be really good with this as they are naturally sweeter than regular sweet potatoes. You can even go as far as to try these with Japanese White Sweet Potatoes!
ADDITIONS & OTHER SUBSTITUTIONS: If you don't have vegan butter use coconut oil instead. You can also topped these with vegan marshmallows or with pecans or walnuts!
OPTIONAL: If you don’t want to use apple butter you can always omit it. Depending on how sweet you like your candied yams you can double the sugar amount but they should be sweet enough with just the ½ cup of brown sugar used. Taste your candied mixture and adjust accordingly.