Candied Sweet Potatoes
186kcal
Ingredients
- 6 (3 pounds) medium sweet potatoes
- 8 tablespoons unsalted butter
- ¼ cup orange juice
- ½ cup brown sugar
- ¼ cup real maple syrup
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Method
- Preheat oven to 375°F. Peel and slice sweet potatoes into ½-inch rounds, then transfer to a 9x13 baking dish.
- In a saucepan, combine butter, orange juice, brown sugar, maple syrup, salt, nutmeg, and cinnamon. Heat over medium until the butter melts then bring the sauce to a boil for 4-5 minutes to thicken.
- Pour the sauce over the sweet potatoes, add vanilla extract, and toss to coat.
- Cover the dish with foil and bake for 40 minutes. Uncover and bake for 10 more minutes or until potatoes are fork tender. Stirring 3 times while baking to prevent burning.
Nutrition
Calories186kcalCarbohydrates22gProtein0.2gFat11gSaturated Fat7gPolyunsaturated Fat0.4gMonounsaturated Fat3gTrans Fat0.5gCholesterol30mgSodium152mgPotassium64mgFiber0.2gSugar20gVitamin A472IUVitamin C4mgCalcium29mgIron0.2mg
Notes
- Adjust Sweetness to Taste – Depending on how sweet you like your dish, you can adjust the amount of brown sugar or maple syrup. If you prefer a less sweet version, reduce the sugar a little and add a pinch more salt to balance the flavors.
- Refrigeration – Allow the candied sweet potatoes to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3-4 days. Candied sweet potatoes can be frozen for up to 3 months.