Buttery Candied Sweet Potatoes with Maple Rum Glaze
These buttery-soft, candied sweet potatoes are sliced thin, vertically stacked, and then baked in a rich maple rum glaze until tender and caramelized around the edges. No marshmallows, just deep flavor from brown sugar, cinnamon, and real dark rum (or vanilla). It’s an easy, make-ahead side dish that works for the Fall holidays or any cozy weeknight dinner!
Ingredients
- 4-5 large sweet potatoes, peeled
Maple Rum Glaze
- 3/4 cup brown sugar, packed
- 1/3 cup maple syrup
- 4 tablespoons unsalted butter, melted
- 1 tablespoon spiced rum, or vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt, (or more to taste)
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400ºF. Spray an 8x8 baking dish with nonstick cooking spray. Set aside.
- Using a mandolin, slice the peeled sweet potatoes into very thin slices, about 1/4-inch thick. Make sure they are all the same thickness so they cook evenly.
- Arrange the potato slices vertically at an angle in the dish, filling it without crowding it. Make sure there's space in between each slice so it cooks evenly. Set aside.
- In a bowl, whisk together the melted butter, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg, and salt.
- Pour the glaze on the sliced sweet potatoes, making sure each slice is evenly coated.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
- Remove the aluminum foil and cook for another 15-20 minutes until the potatoes are slightly browned, caramelized, and fork-tender.
- The sauce will thicken as it cools, so don't worry if it looks liquidy in the baking dish. Serve and enjoy!
Serving: 1serving, Calories: 316kcal, Carbohydrates: 64g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 247mg, Potassium: 634mg, Fiber: 5g, Sugar: 35g, Vitamin A: 24294IU, Vitamin C: 4mg, Calcium: 87mg, Iron: 1mg
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