Ingredients:

  • 4 lbs Sweet Potatoes (preferably Garnet or Jewel varieties), peeled and sliced 1/2 inch thick
  • 1/2 cup Unsalted Butter (115 g)
  • 3/4 cup Packed Light Brown Sugar (175 g)
  • 1/2 cup Pure Maple Syrup (120 ml, Grade A Dark, Robust flavour preferred)
  • 1/4 cup Water or Fresh Orange Juice (60 ml)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Kosher Salt

Instructions:

  1. Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lining it with parchment paper (optional) and lightly greasing the sides. Peel and slice the sweet potatoes into uniform 1/2-inch thick pieces and set aside.
  2. In a small saucepan over medium heat, melt the unsalted butter. Add the brown sugar, maple syrup, water (or orange juice), cinnamon, nutmeg, and kosher salt. Whisk continuously until the sugar is fully dissolved and the mixture comes to a gentle simmer.
  3. Reduce the heat slightly and simmer for 2-3 minutes until the glaze thickens slightly. Remove the pan from the heat and stir in the vanilla extract.
  4. Lay the sliced sweet potatoes evenly in the prepared baking dish. Pour the warm glaze evenly over the potatoes, ensuring every piece is coated. Give the dish a quick shake to settle the glaze.
  5. Cover the dish tightly with aluminum foil. Bake for 30–35 minutes, which allows the potatoes to become fork-tender.
  6. Carefully remove the foil. Return the dish to the oven, uncovered, and bake for an additional 20–25 minutes.
  7. Midway through the uncovered bake (about 10 minutes in), gently baste the potatoes by scooping the glaze from the bottom of the dish and pouring it over the exposed surfaces. The potatoes are done when they are very tender and the glaze has reduced to a thick, dark caramel consistency.
  8. Remove from the oven and allow the candied sweet potatoes to rest for 10 minutes before serving. The glaze will thicken significantly upon standing.