Glazed Sweet Potatoes (in 1 pan!)
User Reviews
5
Glazed Sweet Potatoes (in 1 pan!)
Description
This recipe involves peeling and cubing sweet potatoes into uniform pieces for even cooking. They are combined with maple syrup, melted coconut oil, ground cinnamon, and salt to coat each piece thoroughly, then spread in a casserole dish. Baking uncovered at 400°F, the potatoes are stirred every 15 minutes to ensure even roasting and glaze thickening, typically achieving fork-tender texture in about an hour. The natural sugars reduce to a thick glaze coating the potatoes.
Optional pecans added after baking bring a crunchy contrast to the soft potatoes, while a squeeze of lemon juice lends acidity to balance the sweetness. The preparation is straightforward, requiring only one pan and periodic stirring, maximizing flavor with minimal fuss.
For variations, the maple syrup quantity can be adjusted for sweetness preference, and the recipe is amenable to slight ingredient substitutions, such as omitting coconut oil for an oil-free dish. Nutritional info per serving is available, but optional ingredients like pecans alter values. This dish serves well as a warm, sweet-savory side for meals.
Ingredients
- 2.5 pounds sweet potato about 5 medium potatoes; 7 cups cubed
- 1/2 cup maple syrup
- 2 tablespoons coconut oil (melted)
- 1 teaspoon ground cinnamon , minced
- 1/2 teaspoon salt
- 1/2 cup pecans optional, chopped
- lemon juice optional, squeeze
Instructions
- Preheat the oven to 400F, and peel the sweet potatoes, if desired. Cut them into 1-inch pieces, so they will cook evenly.
- Place the potato pieces in a 9-inch x 13-inch casserole dish, or something similar in size. Add in the maple syrup, coconut oil, cinnamon, and salt, and toss well to coat the potatoes. Place them in the oven to bake uncovered for 20 minutes.
- When the timer goes off, take the potatoes out of the oven and give them a stir. Return them to the oven to bake for another 15 minutes. When the timer goes off, repeat the process, stirring every 15 minutes until the potatoes are fork-tender and the maple syrup is no longer very liquidy looking. (It will disappear even more as the potatoes cool.) This should take about 1 hour total, but yours might be done in 50-55 minutes total, so keep an eye on them towards the end of the cooking cycle.
- If you'd like to add the pecans, stir them in as soon as the potatoes come out of the oven. Add a squeeze of lemon juice over the top, and stir again, to brighten up the flavor and cut some of the sweetness. (Highly recommend the lemon juice-- not orange juice, which I also tried.)
- Serve warm, as a side dish with your favorite holiday main course. Leftover sweet potatoes can be stored in the fridge for up to 5 days in an airtight container.
Notes
- Nutrition estimates are for one of eight servings without optional pecans included.
- Reduce maple syrup to 1/3 cup for a less sweet version.
- Honey or coconut sugar may substitute maple syrup, though not tested.
- Omitting coconut oil may work for an oil-free dish, use it to help prevent premature browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 225mg | 9% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 20110IU | 402% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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