Maple Glazed Sweet Potatoes
Ingredients
- 800 gSweet potato (peeled and sliced into rounds)
- 100 mlMaple syrup
- 50 gSalted butter
- 60 gSalted pecans (crushed)
- 1 tspCinnamon powder
- 1 pinchBlack pepper ground
Method
Tender sweet potato slices, glazed with a reduced maple syrup that shines under the fork. The aroma of cinnamon and brown butter fills the room, while the pecans provide a sharp crunch.
- 1
Peel the sweet potatoes. Slice them into rounds about one centimeter thick. The pieces must be uniform to ensure even cooking.
- 2
In a small saucepan, melt the salted butter until it starts to foam. Add the maple syrup, cinnamon, and a pinch of pepper. Let simmer for two minutes until the mixture coats the back of a spoon.
- 3
Arrange the potatoes in a baking dish without overlapping. Pour the maple glaze over them. Bake at 200°C. Halfway through, baste the potatoes with the cooking juices so they become shiny.
- 4
Coarsely crush the pecans. Sprinkle them over the dish five minutes before the end of cooking. The nut meat should toast slightly without burning.
Frequently asked questions
How do you get this dish right?
- Watch the color closely: maple syrup burns quickly. If the dish browns too much, cover with parchment paper.
- The tip of a knife should slide into the potato with no resistance, just like butter.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the glaze.
