Candied Sweet Potatoes #Recipe Peg Cochran/Margaret Loudon

 

I know Thanksgiving is over but sweet potatoes are still plentiful in the grocery stores. And they are so good for you--full of vitamins, fiber and antioxidants.  These were delicious--everyone agreed they liked them even better than the sweet potato casserole topped with marshmallows.  (My granddaughter has braces on her teeth so marshmallows were out this year.)  This would make a great side dish to any roast--chicken, turkey or beef.

5–6 medium sweet potatoes (3–4 lbs)

1/2 teaspoon salt

1/2 cup  unsalted butter

1 Tablespoon water

1/4 cup pure maple syrup

1 cup 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

optional for garnish: chopped fresh or dried rosemary, flaky sea salt

 

Pre-heat oven to 375 degrees

Make the sauce:

Combine butter, water, syrup, sugar and spices (and optional orange zest) in a saucepan.  

 

Cook over medium heat, stirring, until the butter is melted.  Bring to a boil and boil, without stirring, for two minutes.  Remove from heat and stir in vanilla extract.

 

Prepare Potatoes

Peel and slice the potatoes into 1/2 inch slices. Sprinkle 1/2 tsp. salt over them and toss to coat.  Place slices in a greased 9x13 baking pan.

 

 

Pour sauce over potatoes and stir. 

Bake for one hour, stirring after 20 minutes.  Cover with aluminum foil after first 20 minutes.

 

Remove from oven and sprinkle with flaky sea salt and optional rosemary.  Let sit 10 minutes while sauce thickens.