Candied Sweet Potatoes

CANDIED SWEET POTATOES
PREP 20 min.   COOK 1 hr   TOTAL 1 hr 20 min.   SERVES 8-10   TEMP 375 °F

A deliciously aromatic take on a cold-weather classic: sweet potatoes baked in a buttery, maple-vanilla glaze with warming spices, finished with a hint of rosemary and sea salt for a subtle herbal note.

• 3-4 lbs sweet potatoes • 1/2 tsp salt • 1/2 c. unsalted butter • 2 Tbsp orange juice • 1/4 c. maple syrup • 1 c. packed brown sugar • 3/4 tsp cinnamon • 1/2 tsp nutmeg • 1/2 tsp ginger • 1 tsp vanilla extract *garnish with chopped rosemary and sea salt

Preheat oven to 375 °F 2. Peel & slice sweet potatoes 1/2" thick. Place into large greased casserole dish 3. Slice butter into medium saucepan and add orange juice, maple syrup, brown sugar, salt, cinnamon, nutmeg, and ginger over medium heat until butter is melted. Bring to a gentle boil and do not stir for 2 minutes. Remove from heat and stir in the vanilla extract. 4. Pour over sweets and toss to coat. 5. Bake 1 hour stirring every 20 mins. After first 20 minutes, cover with foil. 6. Garnish with rosemary and sea salt and let stand at least 10 minutes before serving.

This recipe was featured in the 2025 Cold Moon issue of our monthly newsletter, the Liminal.