arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Maple-Glazed Sweet Potatoes

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8


4 Tablespoons vegetable oil

3 Tablespoons unsalted butter, cut into 1/2 inch cubes

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4 inch chunks

1/2 cup pure maple syrup

3 Tablespoons unsalted butter, cut into 1/2 inch cubes

Adapted From:

Don't wait until the holidays to serve these potatoes. These are great with roast chicken, pork or salmon.

Preheat oven to 400F. Oil 2 large rimmed baking sheets with 1 tablespoon each. Combine sweet potatoes and remaining 2 tablespoons oil in a large bowl; toss. Divide potatoes between baking sheets, spreading evenly. Sprinkle with salt and pepper. Roast until almost tender, turning occasionally with metal spatula, about 35 minutes.

(Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)

Drizzle maple syrup over sweet potatoes and toss to coat. Roast until sweet potatoes are tender and syrup is reduced to a glaze and coats sweet potatoes, about 20 minutes. Remove from oven; scatter butter cubes over sweet potatoes and let stand until melted. Season to taste with salt and generous amounts of cracked pepper.