Ingredients:

  • 4 medium (approx. 3 lbs) Sweet Potatoes (Jewel or Garnet variety), peeled and sliced 1/2-inch thick
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 3/4 cup Light Brown Sugar (packed)
  • 1/2 cup Pure Maple Syrup (Grade A Dark)
  • 1/4 cup Water or Fresh Orange Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Kosher Salt

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish. Peel and slice the sweet potatoes into uniform, 1/2-inch (1.25 cm) thick rounds. Place the slices evenly in the prepared baking dish.
  2. Melt the 1/2 cup of butter. In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, water (or orange juice), vanilla extract, cinnamon, nutmeg, and kosher salt until the glaze mixture is smooth.
  3. Pour the prepared glaze evenly over the sweet potato slices. Gently toss the potatoes to ensure every piece is thoroughly coated in the sauce. Spread them back into a relatively even layer.
  4. Cover the baking dish tightly with heavy-duty aluminium foil to trap steam, which helps tenderize the potatoes. Bake covered for 30 minutes.
  5. Carefully remove the foil (watch out for steam!). Gently baste the potatoes with the liquid sauce in the dish.
  6. Return the dish to the oven and bake uncovered for an additional 20–30 minutes. The sauce should thicken considerably, reducing to a thick, glossy caramel syrup that is aggressively bubbling around the edges.
  7. Remove from the oven. Let the potatoes rest for 10 minutes to allow the glaze to cool slightly and thicken further. Baste one last time before serving.