Candied Sweet Potatoes

Ingrédients

• 3 to 4 lbs sweet potatoes (5-6 medium sweet potatoes, cut in 1/2” slices)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup maple syrup
• 3 Tablespoon water
• 1 cup brown sugar (or alternative brown sweetener)
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fresh rosemary

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   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

4. 4

   Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.

5. 5

   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.

6. 6

   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.