Candied Sweet Potatoes

By lorik

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

Ingredients

• 3 pounds sweet potatoes, peeled, ends trimmed, and sliced 3/4 inch thick
• 2 tablespoons vegetable oil
• Salt and pepper
• 1/2 cup maple syrup
• 1/2 cup water
• 4 tablespoons unsalted butter
• 1 teaspoon cornstarch

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes, oil, and 1 teaspoon 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.

2. Meanwhile, combine maple syrup, water, butter, cornstarch, and 1/8 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.

3. 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.