Melting Sweet Potatoes with Maple Butter Glaze
 
Prep time
Cook time
Total time
 
Alison:
Serves: 4-6 servings
Grocery List
  • 2 lbs. sweet potatoes (4-5 medium potatoes)
  • salt and pepper
  • 2 T. butter
  • 1 T. olive oil
  • 1 tsp. chopped garlic
  • 1¼ c. olive oil
  • Maple Butter Sauce:
  • ½ c. walnuts or pecans (optional)
  • 2 T. butter
  • ½ c. pure maple syrup
Here's how...
  1. Preheat your oven to 450 degrees.
  2. Slice the pointy ends off of each sweet potato and then continue slicing into discs that are around 1 inch wide.
  3. Chop 1 tsp. garlic.
  4. Melt 2 T. of butter and put it on a baking sheet (11"x15") with sides (jelly roll pan).
  5. Add 1 T. olive oil. Use a pastry brush to coat the baking sheet with the oils. Place the rounds onto the baking sheet and then flip them all to coat them in oil.
  6. Sprinkle them with kosher salt and pepper to taste.
  7. Bake for 20 minutes.
  8. After the first 20 minutes of roasting, remove them from the oven and flip each disc over and roast for another 20 minutes.
  9. Carefully pour 1¼ c. chicken broth/stock into the pan with the potatoes and then scatter the garlic into the broth. Roast for the third and last time for 15-20 minutes -- the liquid will mostly absorb. Pile into a serving dish and pour the remaining juices over the top.
  10. To make the maple butter sauce --
  11. While the potatoes are cooking, toast ½ c. pecans or walnuts in a pan on medium heat for 3-4 minutes stirring until they release their fragrance.
  12. Add 2 T. butter and when melted add in ½ c. maple syrup and stir and heat for 1½ minutes; remove from heat. This will thicken as it cools and turn into a gooey, pourable sauce. Serve the sauce warm.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/melting-sweet-potatoes-with-maple-butter-glaze/