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Martha Stewart-Inspired Candied Sweet Potatoes

Close-up of Martha Stewart-Inspired Candied Sweet Potatoes showing its texture
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These candied sweet potatoes are inspired by Martha Stewart’s classic approach to American holiday cooking: tender slices of sweet potato glazed in a buttery brown sugar and maple syrup caramel, finished with a hint of cinnamon and a pinch of salt. The edges turn glossy and lightly sticky while the centers stay creamy, making them an ideal side dish for roast chicken or a holiday table.

Ingredients

Scale
  • 3 pounds (1.36kg) sweet potatoes, peeled and cut into 1/2-inch (1.3cm) thick rounds
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (158g) packed light brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) fresh lemon juice

Instructions

  1. Position a rack in the center of the oven and heat to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish.
  2. Peel the sweet potatoes and slice them into 1/2-inch (1.3cm) thick rounds. Try to keep the slices even so they cook at the same rate; irregular pieces will turn mushy before the thicker ones are tender.
  3. Arrange the sweet potato slices in the prepared baking dish, overlapping them slightly in an even layer.
  4. In a small saucepan over medium heat, melt the butter with the brown sugar, maple syrup, cinnamon, salt, and pepper. Cook, stirring, for 2 to 3 minutes, until the sugar dissolves and the mixture is smooth and bubbling at the edges. Do not let it boil hard, or the sugar can seize.
  5. Remove the saucepan from the heat and stir in the vanilla extract and lemon juice. The mixture should look glossy and smell warmly spiced.
  6. Pour the brown sugar mixture evenly over the sweet potatoes, tilting the dish so every slice is coated.
  7. Cover the dish tightly with aluminum foil and bake for 25 minutes. The sweet potatoes should be starting to soften when pierced with a knife.
  8. Uncover the dish and continue baking for 20 to 25 minutes, spooning the pan juices over the potatoes every 10 minutes, until the sweet potatoes are fork-tender and the glaze has thickened and coats the slices. Watch the glaze near the end so it does not scorch.
  9. Let the dish rest for 5 minutes before serving, so the glaze firms slightly and the potatoes are easier to spoon out.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let cool completely, transfer to a freezer-safe container, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Make ahead by assembling the dish up to 1 day in advance, covering, and refrigerating unbaked; add 5 to 10 minutes to the covered baking time. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through, spooning the glaze over the top once or twice.

Nutrition

Keywords: candied sweet potatoes, Martha Stewart sweet potatoes, brown sugar sweet potatoes, maple glazed sweet potatoes, Thanksgiving side dish, holiday sweet potatoes, baked sweet potatoes, easy sweet potato recipe

Find it online: https://marthadishes.com/martha-stewart-candied-sweet-potatoes-recipe/