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Sweet Potato Casserole

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You can prepare the sweet potatoes (even arrange them in a casserole) and syrup up to 1 day ahead and refrigerate separately. Allow both to come to room temperature before baking. Top potatoes with hot syrup, and pop in the oven when the turkey comes out. Select sweet potatoes of the same size so they cook evenly.

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 4 pound(s) sweet potatoes, peeled
  • Salt
  • 1 cup(s) pure maple syrup
  • 1 1/2 cup(s) cranberries
  • 3 tablespoon(s) butter (no substitutions)

Details

Preparation

Step 1

•In covered 6-quart saucepot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.
•Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter, and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.
•Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise into 1-inch-thick slices and arrange in shallow 3-quart ceramic or glass baking dish, overlapping slices if necessary.
•Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovered, 20 minutes or until hot.


To make Butterscotch-Spice Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare butterscotch-spice syrup: In 1-quart saucepan, heat 1/2 cup packed brown sugar, 3 tablespoons butter (no substitutions), 2 tablespoons water, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper (cayenne) to boiling, stirring until smooth; remove from heat. Complete recipe as in steps 3 and 4, spooning butterscotch-spice syrup over potatoes before baking.

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