This sweet potato dish, inspired by Jeff Mauro’s approach to comfort food, turns simple ingredients into a caramelized, buttery side that feels special enough for a holiday table but easy enough for a weeknight. The key is a two-stage cooking method: par-cooking the potatoes first ensures they’re creamy inside, then a quick roast in a brown sugar-butter glaze gives them a glossy, crackly finish. It’s a reliable, crowd-pleasing recipe that balances sweet and savory without being overly sugary.
Ingredients
- 4 lbs (1.8 kg) sweet potatoes, peeled and cut into 1½-inch chunks
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (100 g) packed light brown sugar
- ¼ cup (60 ml) pure maple syrup
- 1 tsp (5 g) kosher salt, plus more for the water
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (0.5 g) ground nutmeg
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) fresh orange juice (optional, for brightness)
- Fresh thyme sprigs, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place the sweet potato chunks in a large pot and cover with cold water by 1 inch (2.5 cm). Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 8–10 minutes, until the potatoes are just barely fork-tender (they should offer slight resistance when pierced). Drain well and set aside in the colander.
- While the potatoes cook, make the glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, 1 tsp salt, cinnamon, nutmeg, vanilla, and orange juice (if using). Stir until the sugar is dissolved and the mixture is smooth, about 2–3 minutes. Remove from heat.
- Place the drained sweet potatoes in a large bowl. Pour the glaze over them and toss gently with a spatula until every chunk is coated.
- Transfer the coated potatoes to a 9×13-inch (23×33 cm) baking dish, spreading them in an even layer. Pour any remaining glaze from the bowl over the top.
- Bake uncovered for 25–30 minutes, basting the potatoes with the pan juices halfway through. The potatoes should be fully tender and the glaze should be bubbly and slightly thickened. If you want a more caramelized top, switch to broil for the last 2–3 minutes, watching carefully to prevent burning.
- Let rest for 5 minutes before serving. Garnish with fresh thyme if desired.
Tips
- Substitutions: No maple syrup? Use honey or an extra 2 tablespoons of brown sugar. For a dairy-free version, use coconut oil or vegan butter—the flavor will change slightly but still be delicious.
- Don’t skip the par-boil: This step is what makes the texture perfect. If you skip it, the potatoes may end up undercooked in the center or the glaze may burn before they’re done.
- Cut evenly: Try to cut the sweet potatoes into similar-sized chunks so they cook evenly. A 1½-inch (4 cm) cube is ideal.
- Watch the broiler: If you choose to broil, stay close. The sugar in the glaze can go from golden to burnt in seconds.
Serving Suggestions
These sweet potatoes pair beautifully with roasted turkey, glazed ham, or pork chops. They also work well alongside a simple green salad for a vegetarian meal. For a holiday spread, set them out with green beans, cranberry sauce, and mashed potatoes.
Variations
- Savory twist: Add 2–3 cloves of minced garlic to the glaze and reduce the maple syrup to 2 tablespoons (30 ml). Sprinkle with crispy fried sage leaves before serving.
- Spicy kick: Stir in ½ teaspoon (1 g) of cayenne pepper or a minced chipotle pepper in adobo for a smoky heat.
- Pecan topping: In the last 10 minutes of baking, sprinkle 1 cup (100 g) of chopped pecans over the top for added crunch.
- Marshmallow twist: For a classic holiday version, top the potatoes with mini marshmallows during the last 5 minutes of baking and broil until golden.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions for 1–2 minutes. The glaze may thin slightly upon reheating; you can spoon it over the potatoes before serving. Freezing is not recommended, as the texture of the potatoes will become mealy.
Frequently Asked Questions
Can I use yams instead of sweet potatoes? Yes, yams work well in this recipe, though they are less sweet and more starchy. You may want to add an extra tablespoon of brown sugar to compensate.
Can I prepare this dish ahead of time? Yes, you can par-boil and glaze the potatoes up to a day ahead. Store them in the baking dish, covered, in the refrigerator. When ready to bake, add 10–15 minutes to the cooking time since you’re starting from cold.
Why are my potatoes not caramelizing? If your oven runs cool or you use a glass baking dish, the glaze may not caramelize properly. Make sure your oven is truly at 400°F (200°C) and consider using a metal pan. Also, don’t overcrowd the potatoes—they need space to roast, not steam.
Can I make this recipe vegan? Absolutely. Use vegan butter or coconut oil in place of the butter, and ensure your brown sugar and maple syrup are vegan-friendly (they usually are). The dish will still be rich and flavorful.
Is it necessary to peel the sweet potatoes? No, you can leave the skin on for extra fiber and texture. Just scrub them well. The skin will soften during cooking but will be more noticeable.
What if I don’t have maple syrup? You can substitute with honey, agave nectar, or simply increase the brown sugar to ¾ cup (150 g). The flavor will be slightly different, but still delicious.
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