Glazed Sweet Potatoes

This is the sweet potato side dish that shows up at every holiday table, and for good reason. Chunks of tender sweet potato baked in a bubbling glaze of maple syrup, brown sugar, butter, and cinnamon. Simple ingredients, big payoff.

The glaze comes together in a small saucepan: just boil the butter, syrup, brown sugar, and cinnamon together until combined, then pour it over the potatoes in the baking dish. During the 30 to 40 minute bake, the glaze reduces and concentrates, coating each chunk in a sticky, caramelized shell.

You can use fresh sweet potatoes or canned. Fresh gives you firmer chunks with more texture and a cleaner flavor. Canned is faster and still tastes great, just make sure to drain them well so the glaze doesn’t get watered down.

If going fresh, boil them whole with skins on until just barely tender. Overcooked potatoes will fall apart in the baking dish and turn to mush under the glaze. You want chunks that hold their shape.

Kitchen Tips

• Cut sweet potato chunks roughly the same size so they cook evenly in the oven.
• Don’t skip the cinnamon. Even a quarter teaspoon adds warmth that rounds out the maple and brown sugar.
• Baste the potatoes halfway through baking by spooning the pooled glaze back over the top.
• Let them rest 5 minutes after pulling from the oven. The glaze thickens as it cools slightly.

Variations

• Add a handful of mini marshmallows on top during the last 5 minutes for a retro candied sweet potato casserole.
• Toss in chopped pecans for crunch and a nutty contrast to the soft potatoes.
• Replace maple syrup with honey and add a pinch of ground ginger for a spicier profile.