Candied Sweet Potatoes
User Reviews
5
Candied Sweet Potatoes
Description
This recipe features medium-thick slices of sweet potato coated with a sauce made by melting butter with maple syrup, brown sugar, cinnamon, nutmeg, and a touch of vanilla. The sauce is brought to a simmer before being poured over the potatoes arranged in layers for even coverage. Fresh rosemary adds herbaceous notes contrasting the sweet glaze. Baking at a moderate temperature with an initial uncovered period followed by foil cover prevents the topping from burning while allowing the potatoes to cook evenly.
The finished dish has sweet, tender potatoes with a syrupy coating that slightly thickens as it cools. The texture includes soft potato slices layered with a sticky, aromatic glaze. This dish is suitable as a side for holiday meals or whenever a comforting sweet potato preparation is desired.
It is recommended to slice sweet potatoes evenly for uniform cooking and cover the dish with foil after 20 minutes to prevent burning the sauce. Leftovers can be refrigerated up to one week; the sauce thickens when cold but returns to a more fluid consistency upon reheating.
Ingredients
- 3 to 4 lbs sweet potato 5-6 medium sweet potatoes, cut in ½” slices
- ½ teaspoon salt
- ½ cup butter unsalted
- ¼ cup maple syrup
- 3 Tablespoon water
- 1 cup brown sugar or alternative brown sweetener
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract pure
- ½ teaspoon rosemary fresh
Instructions
- Preheat oven to 375 F and place sweet potato slices in a 9x13” casserole dish or 3 quart baking dish. Sprinkle with salt and top and toss to coat.
- Add the butter, maple syrup, water, brown sugar, ground cinnamon and nutmeg to a small saucepan, and heat over medium heat, stirring until butter has melted. Stop stirring and bring to simmer, and simmer for 2 minutes without stirring. Remove saucepan from heat and stir in vanilla extract.
- Pour maple butter sauce over sweet potatoes and toss to coat evenly. Arrange sweet potato slices in 2 layers in the baking dish. Sprinkle with dried rosemary
- Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.
- After you remove the candied sweet potatoes from the oven, let them rest and cool for 10 minutes. The sauce will thicken as it cools.
- You can store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration but it will thin out once warm.
Notes
- Cut sweet potatoes into evenly sized ½-inch slices for even cooking.
- Cover the baking dish with foil after 20 minutes of baking to prevent burning the maple syrup sauce.
- Leftover candied sweet potatoes can be refrigerated for up to one week; sauce thickens when cold but thins upon reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 249mg | 10% |
| Potassium | 632mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 40g | 80% |
| Vitamin A | 24486IU | 490% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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