Maple Glazed Sweet Potatoes
“Sweet potatoes remind me of the fall. In this recipe, the maple syrup balances the sweet potatoes pretty well. People are going to be familiar with the flavors. I added cumin, which is a warm spice and should make this dish feel very fall-like. This is a classic recipe that is perfect to make during this season or to serve at your Thanksgiving dinner.”
Ingredients
- 3 to 4 sweet potatoes
- Salt, as needed
- ⅓ cup (78.9 ml) maple syrup
- ⅓ cup (78.9 ml) apple cider
- 2 tablespoons (29.6 ml) apple cider vinegar
- 3 tablespoons (42.5 g) unsalted butter
- 1 teaspoon (3 g) ground cumin
- 1 teaspoon (2 g) orange zest
Instructions
- Preheat the oven to 400 degrees F.
- Wash sweet potatoes in cold water.
- With a fork, prick them all several times and wrap each one in foil.
- Bake for 45 minutes to 1½ hours, depending on the thickness of the sweet potatoes, until very tender.
- Remove from the oven. Remove the foil from potatoes, let them cool then peel. Cut sweet potatoes into large pieces and spread evenly in a baking dish. Season with salt.
- In a small pot, combine the maple syrup, apple cider, apple cider vinegar, salt to taste, cumin and orange zest. Bring to a simmer on medium low heat. Simmer until slightly thick, about 15 minutes. Pour hot syrup over the sweet potatoes.
- Bake for 30 to 40 minutes.
Notes
Photo by Daniela Loera
