Candied Sweet Potatoes

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!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat 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. 2Add 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. 3Pour 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. 4Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.
5. 5After 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. 6You can store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration but it will thin out once warm.