Best Maple Candied Sweet Potatoes Recipes

MAPLE CANDIED SWEET POTATOES

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook for 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , When cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 15x10x1-in. baking pan. Combine the brown sugar, cinnamon and nutmeg; sprinkle over potatoes. Dot with butter; drizzle with syrup. , Bake, uncovered, at 375° for 25-30 minutes or until bubbly, basting with sauce occasionally.

CANDIED SWEET POTATOES WITH MAPLE SYRUP

Steps:

• Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
• While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
• Bake in the preheated oven until heated through, 5 to 10 minutes.

MAPLE CANDIED SWEET POTATOES

Steps:

• To cook the sweet potatoes, wash them and prick all over with a fork. Wrap in foil and bake in a 375-degree oven until very tender. This can take anywhere from 50 minutes to 1 1/2 hours, depending upon the girth of the potato. Thinner ones cook more quickly. Cool. Peel just before using.
• Heat oven to 400 degrees.
• In a small pot, combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour syrup over sliced sweet potatoes and bake, uncovered, until bubbling and brown, 25 to 40 minutes.

TWICE-BAKED SWEET POTATOES WITH CANDIED BACON BITS, MAPLE SOUR CREAM, AND CHIVES

Steps:

• Place sweet potatoes on a foil-lined baking sheet and put in room temperature oven. Set oven to 400°F and roast until tender, 50-60 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Scoop out flesh from 8 halves, leaving a 1/4"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs and butter; whisk until mixture is smooth and slightly fluffy. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with Maple Sour Cream, Candied Bacon, and minced chives.
• Candied Bacon Bits: Cook bacon over medium heat until crisp and well rendered. Using slotted spoon, remove bacon from skillet and discard fat. Return bacon to skillet and add brown sugar and vinegar. Cook over low heat, stirring constantly until bacon is evenly coated. Transfer to plate in a single layer. Let bacon cool completely. Break up any chunks before serving.
• Maple Sour Cream: Combine ingredients in bowl. Adjust maple syrup to taste.

MAPLE CANDIED SWEET POTATOES

Steps:

• Preheat oven to 300 degrees.
• Boil the potatoes in their jackets until nearly done.
• Peel, slice, and put into a baking dish.
• Bring the remaining ingredients to a boil and pour over the potatoes.
• Bake at 300 degrees, uncovered, for 1 hour, or until the potatoes are glazed and the syrup has thickened a bit.
• Baste them twice or three times during the baking process.