Candied Sweet Potatoes
These Candied Sweet Potatoes are sliced sweet potato rounds coated in a maple butter glaze with toasted pecans. They're a gluten-free and vegan twist on the classic Thanksgiving side dish and perfect for any holiday meal!
Ingredients
- 5-6 medium sweet potatoes peeled and cut into ½ inch rounds
- 4 tablespoons vegan butter , ghee or unsalted butter if not dairy-free
- 1/4 cup pure maple syrup
- 2/3 cup coconut sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 teaspoon fine grain sea salt or kosher salt
- ¼ tsp nutmeg
Garnish:
- Chopped fresh rosemary
- Chopped toasted pecans
Instructions
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Preheat the oven to 350F. Lightly grease a 9x13 inch baking dish with avocado oil spray or coconut oil spray.
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Place the sliced sweet potatoes in an even layer in the dish.
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In a medium saucepan, add the butter and melt over medium heat. Stir in the maple syrup, coconut sugar, cinnamon, nutmeg and the remaining 1/8 teaspoon salt. Bring to a gentle boil and let the mixture boil, undisturbed for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract.
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Pour the sauce mixture evenly over the potatoes. Toss to coat them evenly in the sauce. Bake for 20 minutes. After 20 minutes, stir the potatoes and cover with foil. Place the foil back and bake again for an additional 25-30 minutes, or until the potatoes are tender and caramelized.
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Remove the pan from the oven and remove the foil. Allow to cool uncovered for 10 minutes, for the sauce to thicken up.
Sprinkle with chopped fresh rosemary and pecans. Serve warm.
Recipe Notes
How to make ahead
Prepare as directed before baking, then cover the pan tightly with plastic wrap or beeswax wrap, then store in the refrigerator overnight or up to 48 hours.
When ready to bake, remove the pan from the fridge at least 30 minutes before baking. Bake for 20 minutes. After 20 minutes, stir the potatoes and cover with foil. Place the foil back and bake again for an additional 25-30 minutes, or until the potatoes are tender and caramelized.
Remove the pan from the oven and remove the foil. Allow to cool uncovered for 10 minutes, for the sauce to thicken up.
Sprinkle with chopped fresh rosemary and pecans. Serve warm.
How to freeze
Transfer to a large resealable freezer bag or airtight container and store in the freezer for up to 3 months.
How to reheat from frozen
To reheat, bake it in the oven at 350°F for 20 minutes or until warm.