Ingredients
6 large sweet potatoes
4 cups packed brown sugar
2 cups butter
1 cup pure maple syrup
1/4 cup pure vanilla extract
1 teaspoon salt
Method
Sources
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Recipe1M+
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
Measures sugar concentration for jams, syrups, fermentation
Unrefined whole cane sugar — Indian sweets, chai, payasam
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
Measures sugar concentration for jams, syrups, fermentation
Unrefined whole cane sugar — Indian sweets, chai, payasam
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preheat oven to 300 degrees f (150 degrees c). place sweet potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain. peel sweet potatoes once they are cool enough to handle. slice sweet potatoes into 1-inch thick rounds; arrange in a 9x13-inch casserole dish. mix brown sugar, butter, maple syrup, vanilla extract, and salt together in a saucepan; bring to a boil, stirring often, until sugar has dissolved and butter has melted, 5 to 10 minutes. pour sauce over sliced sweet potatoes. bake in the preheated oven until heated through and sauce has slightly reduced, about 1 hour. serve hot.