Ingredients:

  • 3 lbs Sweet Potatoes (Garnet or Jewel variety preferred), peeled and cut into even 1-inch slices or chunks
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Cracked Black Pepper
  • ½ cup (1 stick) Unsalted Butter, cut into cubes
  • ¾ cup Dark Brown Sugar, packed
  • ½ cup Pure Maple Syrup (Grade A Dark)
  • ½ cup Water (or Orange Juice/Bourbon)
  • 1 Tbsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Allspice

Instructions:

  1. Preheat the oven to 375°F (190°C). Peel the sweet potatoes and cut them into consistent 1-inch thick rounds or chunks. Place the sweet potatoes in a large roasting dish and toss lightly with the salt and pepper.
  2. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the foam subsides and brown specks form at the bottom (3-5 minutes). The smell should be nutty. Remove the saucepan from the heat immediately.
  3. Create the Glaze: Whisk in the dark brown sugar, maple syrup, water (or chosen liquid), vanilla extract, cinnamon, nutmeg, and allspice until the sugar is mostly dissolved and smooth. Optional: Return the pan to the heat and bring the glaze to a gentle simmer for 2 minutes, stirring continuously.
  4. Initial Bake (Covered): Pour the warm glaze evenly over the prepared sweet potatoes. Toss gently to coat every piece. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  5. Reduction and Candying (Uncovered): Carefully remove the dish from the oven. Remove the foil and stir the potatoes. Reduce the oven temperature to 350°F (175°C). Return the dish to the oven, uncovered.
  6. Baste and Finish: Bake for another 40–45 minutes, basting and gently turning the potatoes every 15 minutes. The glaze will thicken significantly and caramelize heavily. The potatoes are ready when they are very tender and the glaze is thick, sticky, and deeply amber-coloured.
  7. Serve: Remove the dish from the oven and allow the potatoes to rest for 5-10 minutes. Scrape up all the glorious sticky syrup from the bottom of the pan and pour it over the potatoes before serving.