Heavenly oven-roasted Candied Maple Sweet Potatoes are easy to make and go perfectly with your favorite comfort dishes!
Annnnnnd we’re back with another fantastic Fall side dish. I wasn’t kidding when I said my favorite part of Thanksgiving dinner – or most holiday meals – is the side dishes. The potatoes and gravy and salads and cheeseball and miniature versions of other foods that taste better simply because they’re tiny and tiny things are adorable.
Like babies. Twin babies. That are now two weeks old. #howdidthishappen
Growing up though I was not a fan of sweet potatoes. In my 10-year old mind, potatoes were not supposed to be sweet. They were supposed to savory. Topped with savory gravy. The end.
As you can see, I’ve made big strides. I eat sweet potatoes. I feel so grown up.
These maple roasted sweet potatoes require two easy steps. First you toss your potatoes in a skillet with melted butter and pure maple syrup, then transfer that whole skillet right to the oven where the potatoes become golden and glazed. The smell that will your kitchen is enough to make your mouth water. You’ve gotta try these!
Candied Maple Sweet Potatoes
- 3-4 medium sweet potatoes
- 4 tablespoons butter
- 3/4 cup pure maple sugar
- salt and pepper to taste (I used about 1/2 teaspoon each)
- optional: freshly chopped parsley for garnish
- Preheat oven to 400 degrees. Cut each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moon pieces.
- Melt butter in a large cast-iron or other ovenproof skillet over medium heat. (If you don't have a n oven-safe skillet, you can use another pan or skillet and transfer potatoes to a casserole dish when you put them in the oven). Add sweet potatoes to the pan and toss to coat evenly. Add maple syrup and toss again to coat. Bring to a boil.
- Transfer skillet to preheated oven. Cook, stirring occasionally, until potatoes are golden and tender when pierced with a fork ( about 20 minutes).
- Remove potatoes from oven, and season with salt and pepper to taste. Serve warm, garnished with parsley if desired.
Recipe slightly adapted from Martha Stewart.