GLAZED SWEET POTATOES: So many sweet potato recipes call for mashed sweet potatoes. Imagine my delight when I had the opportunity to taste this recipe! I do love the flavor of sweet potatoes and this recipe for Glazed Sweet Potatoes uses sweet potato chunks. I have to say this is about the best recipe I’ve ever tasted that isn’t made with mashed sweet potatoes.
2 pounds sweet potatoes
2 cans of sweet potatoes (15 3/4 ounces each)
1/4 cup butter (1/2 stick)
1/4 cup maple syrup
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
If you are using the option of fresh sweet potatoes, use either a large saucepan or a Dutch oven. Put the sweet potatoes in first and then cover with water. Heat it on the stovetop and bring the water to a boil. Reduce the heat and cover the pan. Cook approximately 25-40 minutes or until the potatoes are tender. Drain the liquid off and allow the potatoes to cool slightly. Peel them first and then cut them into chunks. Use a 2-quart baking dish to place the chunks in for the final procedure.
Preheat the oven to 350. In a small saucepan, combine the butter, syrup, brown sugar, and cinnamon. Bring the mixture to a boil, stirring constantly. Remove from the heat and pour over the potatoes. Place the dish in the oven and bake, uncovered, for 30-40 minutes or until heated through.
This recipe only makes 5 servings. If you are using this for a large group, such as a family gathering for a holiday or special occasion, you may want to double it. If you do, I recommend using a baking dish that allows you to spread the potatoes out more instead of using a round dish. This will allow more of the potatoes to be in soaking in the sauce while baking.