Candied Sweet Potatoes (Print Version)
# Ingredients:
01 -
3 to 4 pounds (about 5-6) medium-sized sweet potatoes.
02 -
1/2 tsp of salt.
03 -
1/4 cup of maple syrup, the real kind.
04 -
1/2 cup of butter (unsalted).
05 -
1 tbsp of water.
06 -
1 cup of brown sugar.
07 -
1 tsp of pure vanilla.
08 -
3/4 tsp cinnamon (ground).
09 -
1/2 tsp each of ginger and nutmeg.
10 -
Zest from an orange (if you'd like, 2 tsp).
11 -
Rosemary sprigs and sea salt are optional for the top.
# Instructions:
01 -
Peel the sweet potatoes and cut into even slices about 1/2 inch thick. Grease a 9x13 dish and layer the slices in it. Sprinkle with some salt and toss them around.
02 -
Melt butter with water, syrup, sugar, and spices in a pan. Boil for a couple of minutes without stirring. Take it off the heat and stir in vanilla and zest if you want to use it.
03 -
Drizzle the warm sauce all over the potatoes. Bake the dish for an hour, but stir every 20 mins to coat evenly. Cover with foil after 20 minutes and bake covered. Let everything stand for 10 mins uncovered before serving.
# Notes:
01 -
Make it a day ahead no problem.
02 -
Freezes like a charm.
03 -
Sauce thickens more as it cools off.
04 -
Don't forget to give it regular stirs while baking.
05 -
Great addition for any holiday spread.
06 -
Keeps good in the fridge for up to 1 week.