Maple Glazed Sweet Potatoes
Tender sweet potatoes are coated in a rich, buttery maple glaze and lightly spiced with cinnamon for a cozy, flavorful side dish. Perfect for holidays or everyday meals, this easy recipe delivers fiber, essential nutrients, and comforting flavor with minimal effort.
Equipment
- Large pot – 1
- Slotted spoon (1)
- Cutting board – 1
- Knife – 1
- Small saucepan (1)
- 9×13-inch baking dish (1)
- Aluminum foil – 1 sheet
- Paper towels (for peeling)
Ingredients
- 4 pounds sweet potatoes orange or red-skinned
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter
- ⅓ cup brown sugar
- 2 tablespoons pure maple syrup
- ¼ teaspoon salt
- 2 tablespoons heavy cream
Optional Garnish:
- ¼ cup pecan halves toasted and finely chopped
Instructions
- Prep and Boil Sweet Potatoes: Begin by washing and scrubbing 4 pounds of sweet potatoes under cool running water to remove any dirt or debris. Place the sweet potatoes in a large pot and fill it with enough water to cover them completely. Set the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let the sweet potatoes simmer gently. Cook them for 35 to 40 minutes, or until a sharp knife slides easily through the center, but they still maintain their shape. Avoid overcooking to prevent them from turning mushy.
- Cool and Peel Sweet Potatoes: Carefully remove the sweet potatoes from the hot water using a slotted spoon, transferring them to a cutting board or a heat-safe surface. Allow them to rest for several minutes until they are cool enough to handle without burning your hands. Once cooled, use a paper towel or your fingers to gently peel off the skin. Discard the skins. Slice the peeled sweet potatoes into uniform 1-inch thick discs to ensure even cooking and consistent layering in the casserole.
- Prepare the Maple Glaze: In a small saucepan, combine 4 tablespoons of unsalted butter and ⅓ cup brown sugar. Place the saucepan over low heat, stirring occasionally until the butter melts completely and the sugar dissolves. Add 2 tablespoons of pure maple syrup and ¼ teaspoon salt, continuing to stir until the mixture becomes smooth, thick, and syrupy. Pour in 2 tablespoons of heavy cream and stir for an additional 1–2 minutes. Remove the glaze from heat. This rich, creamy glaze will coat the sweet potatoes and infuse them with sweet, buttery flavor.
- Assemble the Sweet Potato Layers: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch or slightly larger baking dish with nonstick cooking spray. Begin by placing half of the sweet potato slices in an even layer at the bottom of the dish. Sprinkle half of 1 teaspoon cinnamon evenly over this layer, then drizzle half of the prepared maple glaze across the top. Carefully add the remaining sweet potato slices in a second layer, and repeat by sprinkling with the remaining cinnamon and drizzling the rest of the glaze. This layering ensures every slice is coated and infused with flavor.
- Bake the Sweet Potato Casserole: Cover the assembled dish tightly with aluminum foil to lock in moisture and prevent the sweet potatoes from drying out. Place the dish in the preheated oven and bake for 25 to 30 minutes. During this time, the sweet potatoes will heat through completely, and the glaze will become glossy and slightly bubbly.
- Optional Pecan Garnish for Crunch: For added texture and a nutty flavor, toast ¼ cup of pecan halves in the oven at 350°F (175°C) for 4–5 minutes until lightly browned and fragrant. Chop the toasted pecans finely and sprinkle them over the baked sweet potatoes just before serving. This simple garnish adds a delightful crunch and complements the creamy, sweet glaze perfectly.
- Serve and Enjoy: Remove the sweet potato casserole from the oven and let it rest for a few minutes before serving. The warm, soft slices are infused with sweet, buttery flavor and a hint of cinnamon spice. Serve as a comforting side dish alongside roasted meats, holiday feasts, or a simple family dinner. These sweet potatoes are satisfying, nutritious, and versatile enough for both everyday meals and special occasions.
- Make-Ahead and Storage Tips: To prepare ahead, you can assemble the casserole as directed and cover it tightly with foil. Refrigerate for up to 24 hours before baking. If chilled, the dish may require an extra 10–15 minutes in the oven to reach the desired warmth. Alternatively, the sweet potatoes and glaze can be stored separately in airtight containers for up to 2 days in the refrigerator. Warm the glaze gently before assembling to ensure even coating during baking.
Notes
- Slice sweet potatoes uniformly to ensure even cooking and consistent layering.
- Avoid overcooking during boiling; slightly firm sweet potatoes hold their shape better in the glaze.
- Adjust the maple glaze to taste—more syrup for sweetness, more cinnamon for warmth.
- Toasted pecans add crunch, but they are optional for a nut-free version.
- A pinch of nutmeg or ginger can enhance the flavor for a subtle twist.
- Use high-quality maple syrup and fresh butter for the richest, most flavorful glaze.
- Slightly undercooked sweet potatoes allow the glaze to soak in without becoming mushy.
