Ingredients:

  • 4 lbs (approx. 1.8 kg) Sweet Potatoes (Garnet or Jewel varieties preferred), peeled and sliced into 1.5-inch (4 cm) chunks
  • 1/4 tsp (1 g) Fine Sea Salt
  • 1 cup (220 g) Light Brown Sugar (packed)
  • 1/2 cup (170 g) Pure Maple Syrup (Grade A Dark or Very Dark recommended)
  • 1/2 cup (113 g or 1 stick) Unsalted Butter, cut into cubes
  • 1/2 cup (120 ml) Hot Water or Vegetable Broth
  • 1 tbsp (15 ml) Pure Vanilla Extract
  • 1 tsp (5 g) Ground Cinnamon
  • 1/4 tsp (1 g) Ground Nutmeg
  • Pinch of Kosher Salt

Instructions:

  1. Preheat oven to 375°F (190°C). Peel the sweet potatoes and cut them into even 1.5-inch (4 cm) chunks. Place the prepared potatoes into the baking dish and sprinkle lightly with 1/4 tsp of fine sea salt.
  2. In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, maple syrup, hot water/broth, cinnamon, nutmeg, and the pinch of kosher salt.
  3. Bring the glaze mixture to a gentle simmer, stirring continuously until the sugar is fully dissolved and the mixture is smooth and slightly thickened (about 3–4 minutes).
  4. Remove the pan from the heat and stir in the vanilla extract.
  5. Pour the entire glaze mixture evenly over the sweet potatoes in the baking dish. Toss gently to ensure all chunks are coated.
  6. Cover the baking dish tightly with aluminium foil. Bake in the preheated oven for 30 minutes. (This step steams the potatoes, ensuring they cook through without drying out.)
  7. Carefully remove the foil. The potatoes should be fork-tender but still hold their shape. Use a spoon to baste the potatoes with the liquid glaze pooled in the bottom of the dish.
  8. Return the uncovered dish to the oven for an additional 15–20 minutes.
  9. Monitor caramelization frequently during the last 10 minutes. The glaze should bubble vigorously and reduce significantly, becoming thick, sticky, and deeply coloured around the edges. If the edges begin to scorch, cover just the edges with foil.
  10. Remove the dish from the oven. Let the candied potatoes rest for 10 minutes before serving. The glaze will continue to thicken and cling to the potatoes as it cools slightly. Baste once more before serving.