Ingredients:

  • 4 medium (approx. 3 lbs) Sweet Potatoes, peeled and sliced into 1-inch thick rounds or wedges
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) Unsalted Butter, cubed
  • 3/4 cup packed Light Brown Sugar
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Water or Orange Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Peel the sweet potatoes and slice them into uniform 1-inch thick rounds or wedges. Place them in a 9x13 inch baking dish and toss with 1/2 teaspoon of salt.
  2. Prepare the glaze: In a small saucepan over medium heat, melt the butter. Whisk in the brown sugar, maple syrup, water (or orange juice), cinnamon, and nutmeg until smooth. Remove from heat and stir in the vanilla extract.
  3. Pour the prepared glaze evenly over the potatoes, tossing gently to ensure every piece is coated. Tightly cover the baking dish with aluminum foil.
  4. Bake for 30–35 minutes, or until the potatoes are just tender when pierced with a fork (the steaming stage).
  5. Carefully remove the foil, give the potatoes a gentle stir, and return the dish to the oven, uncovered. Bake for an additional 15–20 minutes, monitoring closely.
  6. Bake until the glaze bubbles, thickens into a glossy, sticky syrup that coats the potatoes, and the potatoes are fork-tender. If the glaze darkens too quickly (starting to scorch), reduce the oven temperature slightly.
  7. Remove from the oven and allow the potatoes to rest for 5 minutes before serving hot. Give a final stir to coat all pieces with the sticky sauce.