Maple Glazed Sweet Potatoes
These Maple Glazed Sweet Potatoes are all dressed up for the holidays with a dusting of cinnamon and a sweet and creamy maple glaze. This easy sweet potato recipe is the perfect choice for your Thanksgiving menu.
Servings: 8 to 10 servings
- 4 pounds sweet potatoes orange or red-skinned
- 1 teaspoon cinnamon
- 4 tablespoons butter
- ⅓ cup brown sugar
- 2 tablespoons pure maple syrup
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- ¼ pecan halves toasted and finely chopped (see Notes section)
Place sweet potatoes in a large pot and cover with water. Bring to a boil over HIGH heat, then reduce heat to LOW and cover the pot. Simmer the sweet potatoes at a low boil for about 35 to 40 minutes or until just tender enough to insert a sharp knife through to the center without effort but they are still holding their shape and somewhat firm. Don't let them overcook.
Use a slotted spoon to transfer the sweet potatoes to a cutting board and let rest until cool enough to handle. Meanwhile, preheat oven to 350 degrees F.
In a small saucepan over LOW heat, melt the butter with the brown sugar. Add the salt and maple syrup. Continue to cook for a minute or two until nice and syrupy. Add the heavy cream and cook and stir for another minute or two. Remove from heat.
Spray a 9- x 13-inch or slightly larger baking dish with nonstick cooking spray. Using a paper towel, remove the skins from the sweet potatoes and discard. Slice the sweet potatoes into discs about 1-inch thick. Place half of the sweet potatoes in the bottom of the prepared baking dish. Sprinkle with half of the cinnamon and then drizzle with half of the butter/brown sugar glaze. Repeat with remaining sweet potatoes, cinnamon, and glaze.
Cover tightly with foil and bake for 25 to 30 minutes or until heated through and bubbly.
For a little crunch, try sprinkling them with toasted pecans before serving.
For Optional Toasted Pecan Garnish
Toast pecan halves on a baking sheet in the oven at 350 degrees F for about 4 or 5 minutes. Finely chop the toasted pecans and sprinkle them over the baked glazed sweet potatoes.
Make Ahead Method
You can assemble the entire dish as directed, cover it tightly with foil, and refrigerate for 24 hours before cooking. They may need about 15 minutes more baking time if they are still chilled when they go in the oven.
If you want to be sure the glaze stays in place before cooking, store it separately and assemble the sweet potato casserole just before cooking as detailed below.
- Follow the recipe as directed to cook, peel and slice the sweet potatoes. Transfer them to a baking dish or other container, cover, and refrigerate for up to 2 days.
- Make the glaze as directed, allow to cool, and then transfer it to an airtight container and refrigerate promptly.
- When ready to bake, gently warm the glaze in the microwave or on the stove and then assemble and bake the sweet potato casserole as directed.
Calories: 307kcal | Carbohydrates: 58g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 252mg | Potassium: 793mg | Fiber: 7g | Sugar: 21g | Vitamin A: 32406IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg