Description
Tender sweet potato slices baked in a rich, caramelized brown sugar‑butter syrup with optional warm spices for a nostalgic and easy holiday side dish.
Ingredients
- 6 medium yellow‑fleshed sweet potatoes, peeled and sliced into ½‑inch rounds
- 1 cup packed dark brown sugar
- ½ cup (1 stick) unsalted butter
- ½ cup water
- 1 teaspoon salt
- Optional additions: 1 teaspoon ground cinnamon + ¼ teaspoon nutmeg; 1 teaspoon vanilla extract or zest of 1 orange; toasted pecans or mini marshmallows for topping
Instructions
- Preheat oven to 350°F (175°C).
- Arrange sliced sweet potatoes in a 9×13‑inch baking dish in a single, slightly overlapping layer.
- In a saucepan over medium heat, melt together brown sugar, butter, water, and salt. Stir until smooth (~5–7 minutes). Remove from heat and mix in vanilla or orange zest if using.
- Pour the syrup mixture evenly over the sweet potatoes.
- Cover the dish tightly with foil and bake for 1 hour.
- Remove the foil, baste the potatoes, and bake uncovered for an additional 45 minutes—basting every 15 minutes—until the syrup thickens and the potatoes are tender and glossy.
- Optionally sprinkle with pecans or marshmallows during the last 15 minutes of baking.
- Serve warm, drizzling any extra syrup over the top.
Notes
- Add 2 tablespoons bourbon to the syrup for a warm depth (bakes off alcohol flavor).
- Swap half the brown sugar with maple syrup for richer fall flavor.
- Add ¼ cup orange juice to the syrup for brightness.
- Use plant‑based butter for a dairy‑free version.
- Include a rosemary sprig in simmering syrup for a subtle herbal note (remove before baking).
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 recipe)
- Calories: 294
- Sugar: 33g
- Sodium: 415mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
