So a few years ago I stumbled on this recipe from Eating Well. I was looking for something different then the typical marshmallow covered sweet potatoes for Thanksgiving* (I have nothing against marshmallows but i was trying to be somewhat health). I have slightly changed it – but it has now become my go to recipe for holidays. I have also done the same thing with other veggies like butternut squash. SOOOO yummy.
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2 inch pieces (about 8 cups) *I have never weighed or measured what I have used as far as how many potatoes – I make tons
1/3 cup pur maple syrup *I can’t confirm or deny that I don’t usually double or trip this amount – I make sure there is plenty of juice for the potatoes to be glazed and roasted in!
2 Tbs butter, melted * again see note regarding Maple syrup – I am just consistent with doubling or tripling the butter as well. More butter is always better right? after all I found this recipe in a healthy eating magazine.
1 Tbs lemon juice *see notes above and remain consistent regarding doubling or tripling
1/2 tsp salt*double or triple – but be careful – I don’t measure this, I just use my salt grinder….nothing worse than too much salt
Freshly ground pepper, to taste* our tastes like this a lot
*I found these (I’m not afraid to take help!):
Preheat over to 400 degrees F
Arrange sweet potatoes in an even layer* (important step) in a 9×13 glass baking dish* (I typically use a couple of these). Combine all other ingredients in a small bowl* (I usually do this in my oxo measuring cup that I have also melted the butter into the maple syrup in, why dirty another dish?) (sometimes when I am being fancy I just use bottled lemon juice!)
Poor the mixture over the potatoes. *(I typically use my hands to massage it all around and make sure all of those suckers got some of the yummy juice. again I won’t confirm or deny taking a spoon and tasting that juice to make sure the seasonings are just right!)
Cover and Bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45-50 minutes more.* (meh I just keep setting the timer for 15 minutes and I know it is done by the golden color and that most of the juice has actually turned into glaze. I like extra juice as it is yummy on the plate when it sort of combines with other things on your plate – but I am weird like that.
I usually make these a day ahead if it for something that I am cooking lots of things – like Thanksgiving. I just reheat them, the recipe note said to reheat in the oven – which I am sure is fine, but I typically reheat in the microwave.
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