Glistening golden Candied Sweet Potatoes with a special touch of brandy and maple syrup. No par-boiling or pre-baking the potatoes, one dish Candied Sweet Potatoes. indeed a family favorite.
6 large sweet potatoes (or 8 small), scrubbed and sliced thin (skin intact if desired)
6 tablespoons butter
5 tablespoons brown sugar
4 tablespoons maple syrup
2 tablespoons brandy
3 tablespoons orange or apple juice
1 teaspoon cinnamon
A pinch of ground cloves
A pinch of freshly grated nutmeg
Kosher Salt to taste
Preheat oven to 350º F
1. Place butter, brown sugar, maple syrup, brandy and orange or apple juice in a large baking pan. Place in hot oven just until the butter is just melted. Remove and stir until combined. Pour hot glaze into a heat proof measuring cup.
2. Place the potatoes in the baking dish forming rows. Do not overcrowd- this allows for better caramelization, if necessary use two pans. Drizzle with glaze, cover with aluminum foil and bake for 30 minutes. ( The glaze will become more liquid as the potatoes release their juices in baking).
3. Remove from oven and increase oven temperature to 375º F. Sprinkle the potatoes with cinnamon, cloves and nutmeg. Baste with the glaze from the pan and sprinkle with salt. Return Uncovered baking pan back to the oven for 25 minutes. Baste the potatoes again. Return to the oven for 15- 20 minutes or until caramelization forms.