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Sweet potatoes covered in caramelized brown sugar and maple make every holiday meal extra special. When the spicy smell floats through the kitchen, it takes me right back to cozy dinners at my grandma's. Now it's the first dish my family always asks for at get-togethers.
Dreamy Comfort Food
You can't beat how simple and yummy this dish is. There's soft sweet potatoes swimming in gooey maple-butter goodness. What I really enjoy is how I can just pop it in the oven, forget about it for a bit, and it ends up making the whole place smell amazing while I prep everything else.
Grab These Ingredients
- Optional toppings: Try fresh rosemary, orange zest, or flaky salt if you want extra zing.
- 1 tablespoon vanilla extract: Reach for real vanilla, not the fake one.
- 1/4 teaspoon each nutmeg and ginger: Just a bit of both for a gentle kick.
- 2 teaspoons cinnamon: Makes it warm and cozy, especially if it's ground fresh.
- 1/4 cup pure maple syrup: Only use the good kind, not pancake syrup.
- 1 cup brown sugar: Go for dark brown if you want lots of caramel flavor.
- 1/2 cup butter: Unsalted real butter is best for flavor.
- 4 large sweet potatoes: Should be around 3 pounds, firm, and have that deep copper look.
Easy Steps to Follow
- Finish Off and Top
- Take off the foil, put the dish back in, and bake for another half hour. Spoon the sauce over the potatoes every 15 minutes. You want them soft, glossy, and a bit sticky. Toss on toppings if you like, just before you plate it up.
- Start Baking
- Cover those sweet potatoes with the caramel sauce, making sure they're all coated. Pop foil over the pan and bake at 375°F for about 30 minutes.
- Caramel Sauce Time
- Mix up butter, brown sugar, maple syrup, spices, and some water in a pot. Let it bubble gently on medium, stirring so it all melts. After a couple minutes, take it off the heat and add in vanilla.
- Get the Sweet Potatoes Ready
- After you've peeled and sliced your potatoes in half-inch rounds, lay them out in a buttered 9x13 dish. Sprinkle with a little salt to start.
Handy Hints
- Give it a short rest before serving. The sauce thickens up as it cools a bit.
- A dash of citrus zest or fresh herbs wakes up the flavors and balances the sweet stuff.
- Basting partway through baking makes a shiny, yummy glaze.
- Skip the fake syrup—real maple is the way to go for best flavor.
- Slice those potatoes evenly so they all cook up at the same speed.
Keeping and Warming Up
Stash any leftovers in the fridge, sealed up, for up to four days. Warm them in a hot oven (350°F) for around 20 minutes until they're bubbly again. If you're in a hurry, the microwave will do. Prepare them a couple days in advance and just reheat before serving to save time when things get busy.
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Frequently Asked Questions
- → Why mix every 20 minutes in the oven?
Mixing while baking helps every sweet potato piece get evenly coated, prevents burning, and keeps the sauce smooth.
- → What’s the purpose of covering after 20 minutes?
Foil traps heat so the potatoes cook softly and evenly, while preventing the top layer from getting too dry before the sauce caramelizes.
- → How can I prep parts of this dish ahead?
You can prepare the potato slices a day in advance and cook the sauce 1-2 days early. Store them separately until combining to bake.
- → Why does the sauce start out so runny?
Freshly baked, the sauce will be thin. As it rests for 10 minutes, it thickens to the right consistency for serving.
- → Can I store leftovers or freeze?
Absolutely! Freeze for up to 3 months, then thaw in the fridge and heat covered at 350°F for around 25 minutes.