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Sweet Potatoes with Maple Glaze picture

Sweet Potatoes with Maple Glaze

Sweet potatoes are indeed delicious at Thanksgiving, but why make it only one day a year? Try it with roast chicken or pork and enjoy it all winter.

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  • 2 pounds orange sweet potatoes (sometimes labeled 'garnet yams')
  • 1/4 cup pure maple syrup
  • 8 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature - split
  • 1/3 cup packed golden brown sugar
  • 1/2 cup coarsely chopped pecans

Serves 6

  1. Preheat the oven to 400F.
  2. Peel the sweet potatoes and slice them into 1/4-inch thick slices.
  3. Bring a large pot of water to the boil. Add the potato slices and boil for 5 minutes. Drain and rinse under cold water.
  4. Using about a tablespoon of the butter, butter an 8-inch x 8-inch square baking dish.
  5. Arrange some of the potato slices, slightly overlapping, to cover the bottom of the dish. Sprinkle the potatoes with salt and pepper then add another layer of potatoes. Sprinkle again with salt and pepper and continue layering and seasoning until all potato slices have been used.
  6. Pour the maple syrup over the potatoes. Dot the top with 2 tablespoons of the butter. Cover the dish and bake for about 25 minutes or until the potatoes are just tender.  (Note:  The potatoes can be made to this point up to 2 days ahead.  Let the potatoes cool and then keep them in the refrigerator until an hour before you are ready to finish baking.)
  7. Meanwhile, make the topping by combining the brown sugar, pecans and remaining 5 tablespoons butter. Use your fingers to rub in the butter and make a nice paste.
  8. Sprinkle the pecan mixture atop the potatoes and continue baking, uncovered, about 15 minutes more.
  9. Serve hot.

I tried this today (Pan Frying Fish) and it was great. The fish was Spanish Mackerel. Thanks for the video. Your presentation was very well done.