Name: Candied Sweet Potatoes
Total time: 55
Yield: Serves 6 to 8
Cuisine: American, Southern
Ingredients: 3 pounds sweet potatoes, peeled, ends trimmed, and sliced 3/4 inch thick; 2 tablespoons vegetable oil; 1 teaspoon plus ⅛ teaspoon table salt; 1/2 cup maple syrup; 1/2 cup water; 4 tablespoons unsalted butter; 1 teaspoon cornstarch

Why This Recipe Works

Cutting the sweet potatoes into 3/4-inch rounds produces a soft texture that still holds together once out of the oven. We toss the potato rounds in oil and roast them on a baking sheet to promote browning, then transfer them to a baking dish for ease of serving. A combination of maple syrup, butter, water, and cornstarch produces a thick, balanced glaze that nicely coats the potatoes as they finish cooking in the baking dish.

Before You Begin

Whisk the syrup frequently to keep it from boiling over. A broiler-safe dish (not Pyrex) is important because of the high heat.

Make Ahead: Potatoes and syrup can be prepared through step 2, placed in baking dish, and kept at room temperature for up to 2 hours. In step 3, extend the baking time to 11 to 13 minutes.

Instructions

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss 3 pounds sweet potatoes, peeled, ends trimmed, and sliced ¾ inch thick; 2 tablespoons vegetable oil; and 1 teaspoon table salt together in bowl. Evenly space potatoes in single layer on rimmed baking sheet. Bake until potatoes are tender and dark brown on bottom, 18 to 22 minutes, rotating sheet halfway through baking.

Meanwhile, combine ½ cup maple syrup, ½ cup water, 4 tablespoons unsalted butter, 1 teaspoon cornstarch, and ⅛ teaspoon salt in small saucepan. Bring to boil over medium-high heat and cook, whisking frequently, until thickened and reduced to 1 cup, 3 to 5 minutes.

Place potatoes in broiler-safe 13 by 9-inch baking dish, browned side up, shingling as necessary if you have larger potatoes. Pour syrup mixture over potatoes and bake until bubbling around sides of dish, 8 to 10 minutes. Transfer dish to wire rack and let cool for 10 minutes. Season with pepper to taste. Serve.

TO MAKE AHEAD: Potatoes and syrup can be prepared through step 2, placed in baking dish, and kept at room temperature for up to 2 hours. In step 3, extend the baking time to 11 to 13 minutes.