Glazed Sweet Potatoes

Pair your main course with this salty and sweet side of Glazed Sweet Potatoes. This recipe yields 10 servings and is made with maple syrup, coconut sugar, orange zest, and cinnamon for maximum flavor!

Course dinner, gluten-free, holiday, Side Dish, sweet potato

Cuisine American

Keyword Glazed Sweet Potatoes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 367kcal

Author Erin Antoniak

Ingredients

6 large sweet potatoes
2 tablespoon olive oil
½ teaspoon salt
1 stick butter
1 cup coconut sugar or brown
⅓ cup maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 tablespoon orange zest
2 tablespoon fresh squeezed orange juice
1 teaspoon vanilla
chopped rosemary & flaky salt to top

Instructions

Preheat oven to 400F.
Peel and slice sweet potatoes into ½" inch thick rounds. Add them to a large casserole dish and add olive oil and salt. Toss until covered.
In a saucepan, melt butter over medium high heat. Add in sugar, maple syrup, cinnamon, nutmeg, ginger, orange zest, and orange juice. Bring to a boil. Let boil for 2-3 minutes, stirring the entire time, until mixture begins to thicken.
Turn off heat and add vanilla. Pour sauce over top of sweet potatoes and toss until fully coated.
Bake for 30 minutes uncovered, then toss potatoes to full cover in juice.
Cover with foil and bake for an additional 20-25 minutes or until sweet potatoes are fork tender.
Take out of oven and gently scoop some extra juice from the bottom of the pan and run overtop of sweet potatoes.
Top with rosemary and sea salt. Let cool for at least 10 minutes.

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