Description
Deliciously sweet and tender candied sweet potatoes baked in a rich, buttery maple syrup and brown sugar sauce infused with warm spices. This comforting side dish is perfect for holiday dinners and family gatherings, with a glossy caramelized finish and optional hints of orange zest and rosemary for added flavor complexity.
Ingredients
Sweet Potatoes
- 5-6 medium sweet potatoes (3-4 lbs)
- 1/2 teaspoon salt
Sauce
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 Tablespoon (15ml) water
- 1/4 cup (60ml) pure maple syrup
- 1 cup (200g) packed light or dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- Optional: 2 teaspoons orange zest
Garnish (Optional)
- Chopped fresh or dried rosemary
- Flaky sea salt
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2 inch thick rounds. Place the slices evenly in a greased 9×13-inch or similar 3-quart baking dish. Sprinkle 1/2 teaspoon salt over the potatoes and toss gently to coat all the slices evenly.
- Preheat Oven: Set your oven to 375°F (191°C) to preheat while you prepare the sauce.
- Make the Sauce: Cut the 1/2 cup butter stick in half for easier melting. In a medium saucepan over medium heat, combine the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Stir until the butter melts completely, then stop stirring and bring the mixture to a gentle boil. Let it boil for 2 minutes without stirring to allow it to thicken slightly. Remove from heat and stir in the vanilla extract, and if you like, add the 2 teaspoons orange zest for extra citrus aroma.
- Coat Potatoes with Sauce: Pour the prepared sauce evenly over the sweet potato slices in the baking dish. Toss gently with a spoon or spatula to ensure all slices are coated well with the sweet, spiced sauce.
- Bake the Potatoes: Place the dish in the preheated oven and bake for a total of 1 hour. Every 20 minutes, remove the dish and gently stir or turn the sweet potatoes to promote even cooking and caramelization. After the first 20 minutes, cover the dish loosely with aluminum foil to help the potatoes bake evenly without drying out.
- Finish and Serve: When baking is complete, remove the dish from the oven and sprinkle chopped rosemary and flaky sea salt on top if desired. Let the sweet potatoes cool uncovered for about 10 minutes—the sauce will thicken as it cools, giving a glossy finish perfect for serving.
- Store Leftovers: Cover any leftovers and refrigerate for up to 1 week. The sauce will become thick in the fridge but will easily loosen when reheated in the microwave.
Notes
- Use fresh or dried rosemary for garnish to add a fragrant herbal note that pairs beautifully with the sweet potatoes.
- Orange zest is optional but provides a bright citrus flavor that elevates the sauce complexity.
- Stir sweet potatoes every 20 minutes during baking for even caramelization and to prevent burning.
- Store leftovers covered in the refrigerator and warm gently before serving to restore sauce consistency.
- Adjust sweetness by using either light or dark brown sugar and more or less maple syrup according to taste.