These candied sweet potatoes are about to become your new favorite fall and Thanksgiving side. Simple to make, they are coated with a maple butter sauce for a wonderful sweet and salty dish that will be the star of your feast!
Preheat oven to 375 F and place sweet potato slices in a 9x13” casserole dish or 3 quart baking dish. Sprinkle with salt and top and toss to coat.
Add the butter, maple syrup, water, brown sugar, ground cinnamon and nutmeg to a small saucepan, and heat over medium heat, stirring until butter has melted. Stop stirring and bring to simmer, and simmer for 2 minutes without stirring. Remove saucepan from heat and stir in vanilla extract.
Pour maple butter sauce over sweet potatoes and toss to coat evenly. Arrange sweet potato slices in 2 layers in the baking dish. Sprinkle with dried rosemary
Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.
After you remove the candied sweet potatoes from the oven, let them rest and cool for 10 minutes. The sauce will thicken as it cools.
You can store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration but it will thin out once warm.
Cut the sweet potatoes into similar sized slices so that they cook through evenly.
Cover the potatoes with foil after 20 minutes of cooking so that the maple doesn't burn.
The sauce will thicken when you refrigerate the potatoes but will thin out again once reheated.
Candied Sweet Potatoes
Amount Per Serving
Calories 383Calories from Fat 108
% Daily Value*
Saturated Fat 7g35%
Vitamin A 24486IU490%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.