Ingredients

The following ingredients have 9 Servings
  • 4 pounds sweet potatoes (orange or red-skinned)
  • 1 teaspoon cinnamon
  • 4 tablespoons butter
  • ⅓ cup brown sugar
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream
  • ¼ pecan halves (toasted and finely chopped (see Notes section))

Instruction

  • Place sweet potatoes in a large pot and cover with water. Bring to a boil over HIGH heat, then reduce heat to LOW and cover the pot. Simmer the sweet potatoes at a low boil for about 35 to 40 minutes or until just tender enough to insert a sharp knife through to the center without effort but they are still holding their shape and somewhat firm. Don't let them overcook.
  • Use a slotted spoon to transfer the sweet potatoes to a cutting board and let rest until cool enough to handle. Meanwhile, preheat oven to 350 degrees F.
  • In a small saucepan over LOW heat, melt the butter with the brown sugar. Add the salt and maple syrup. Continue to cook for a minute or two until nice and syrupy. Add the heavy cream and cook and stir for another minute or two. Remove from heat.
  • Spray a 9- x 13-inch or slightly larger baking dish with nonstick cooking spray. Using a paper towel, remove the skins from the sweet potatoes and discard. Slice the sweet potatoes into discs about 1-inch thick. Place half of the sweet potatoes in the bottom of the prepared baking dish. Sprinkle with half of the cinnamon and then drizzle with half of the butter/brown sugar glaze. Repeat with remaining sweet potatoes, cinnamon, and glaze.
  • Cover tightly with foil and bake for 25 to 30 minutes or until heated through and bubbly.
  • For a little crunch, try sprinkling them with toasted pecans before serving.