Sweet potatoes are a Thanksgiving staple. Whether you serve them out of a can (like my family did when I was growing up) or use fresh sweet potatoes, like I do now, no Thanksgiving feast would be complete without them.
I’ve been serving candied sweet potatoes at Thanksgiving for as long as I can remember. Candied sweet potatoes are different than sweet potatoes from a can because they are firmer, even when cooked. The natural sweetness of the potatoes goes well with the maple syrup and brown sugar.
CANDIED SWEET POTATOES
4 tablespoons butter, plus 1 tablespoon for greasing
4 medium sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
1 teaspoonnutmeg, to taste
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 Tbsp butter (or you can use cooking spray).
Cut each of the sweet potatoes into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer.
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve.
Mix in syrup and cook until smooth. Pour the glaze over the sweet potatoes and sprinkle with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the sweet potatoes are tender when pierced with a fork but they still hold their shape.