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I love this recipe.  It satisfies my mother’s desire to have ‘candied’ sweet potatoes at Thanksgiving Dinner and my desire to serve something a little different and less sticky-sweet.  Win-win in my book! 

I only use fresh sweet potatoes but I suppose you could skip the fresh and use canned.  This recipe is very easy to put together while your holiday meat is roasting.  Simply assemble the dish in an oven proof skillet or baking dish and then when the meat is out of the oven, you can raise the oven temperature, pop the potatoes in, and they will be done in about 20 minutes. 

Ingredients

3 medium sweet potatoes* (1 1/2  to 2 pounds), skins removed
5 tablespoons butter
2/3 cup Cinnamon Pear Maple Syrup
Salt & Pepper to taste
Optional pinch of ground cinnamon

Method

Preheat oven to 400 degrees F.  Slice sweet potatoes in half lengthwise and then slice each piece in half crosswise into 1-inch half rounds. 

Melt the butter in a cast iron skillet over medium heat.**  Be careful not to burn the butter.  Add the sweet potatoes to the skillet, turning over in the melted butter to coat both sides.  Drizzle the syrup over the top and bring to a boil.

Transfer the skillet to the hot oven and cook until the potatoes are golden and tender.  While cooking, gently stir occasionally, spooning the maple glaze over the potatoes to coat.  They are done when the sweet potatoes are tender when pierced with a fork (15 - 20 minutes).

To serve, spoon some of the glaze over the top and sprinkle with a pinch of salt and pepper and ground cinnamon, if desired. 

Cook’s Notes

* try to use sweet potatoes that are similar in diameter. 

**Don’t have a cast iron or other oven proof skillet?  No problem!  Simply use your favorite skillet for the first part, and then transfer the potatoes to an ovenproof baking dish to finish up.