A delightful twist on classic candied sweet potatoes, perfect for holiday gatherings.
Peel the sweet potatoes and cut them into even chunks.
Cutting the sweet potatoes into similar-sized pieces ensures they cook evenly.
Place the sweet potato chunks in a large pot and cover with water.
Adding a pinch of salt to the water can enhance the natural sweetness of the potatoes.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain the sweet potatoes and arrange them in a 2-quart baking dish.
Arrange the potatoes in a single layer for even glazing.
In a small saucepan, melt the butter over medium heat.
Stir the butter constantly to prevent it from burning.
Add the maple syrup, brown sugar, and cinnamon to the melted butter, stirring until the mixture is smooth and begins to bubble.
For a richer flavor, let the glaze simmer for an additional minute.
Pour the glaze evenly over the sweet potatoes in the baking dish.
Use a spoon to ensure all pieces are well-coated with the glaze.
Sprinkle the chopped pecans over the glazed sweet potatoes.
Press the pecans lightly into the glaze to help them stick.
Bake in a preheated oven at 350°F for 30 minutes, until the glaze is bubbly and the pecans are toasted.
Check halfway through to ensure the pecans don't burn.
Serve the dish warm, garnished with a sprinkle of additional cinnamon if desired.
This dish pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.
Nutze unsere App für das beste Erlebnis
