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In a large bowl, whisk together the brown sugar, butter, maple syrup, 1 tablespoon of water, salt, cinnamon, ginger, and nutmeg, plus bourbon, if using. Add the sweet potatoes to the the sugar mixture and toss to coat. Pour into a 13-by-9-inch casserole dish. Spread the potatoes into an even layer and pour any leftover sugar mixture over them.
Bake covered for 40-45 minutes. Carefully remove cover to check doneness, fork tender. 11. Raise the oven temperature to broil or 475℉. 12. Spread the remaining spiced sugar glaze onto the sweet potatoes and return the dish to the oven. 13. Cook for an additional 5-7 minutes until its brown and bubbly. 14.
The thickness of the slices is important because (1) any smaller and the slices will over-cook and (2) any larger and the slices will under-cook. Place potato slices in a large casserole dish and toss with salt. Make the sauce. Put all the sauce ingredients into a pot, boil 2 minutes, then stir in vanilla extract.
Preheat the oven to 400 degrees F. Grease a 9×13 baking dish with butter or nonstick spray. Peel and slice the sweet potatoes into 1/2-inch thick slices and place them in a large bowl. Season with salt and toss to coat. Melt the butter in a medium saucepan set over medium heat.
Place whole sweet potatoes in the steamer basket and cover. Cook until tender, about 30 minutes. Drain and cool. Peel and slice sweet potatoes lengthwise into 1/2-inch slices. Place in a 9x13-inch baking dish. Melt brown sugar, butter, water, and salt in a small saucepan over medium heat. When the sauce is bubbly and sugar is dissolved, pour ...
Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
In a medium bowl, combine brown sugar, melted butter, maple syrup, ground cinnamon, vanilla extract and salt. Whisk until smooth. If the mixture is very thick, pop in the microwave for 30 seconds to loosen it up. Transfer sliced sweet potatoes to the prepared baking dish and spread evenly.
Arrange the sweet potatoes in a 9×13-inch baking dish (no greasing needed). In a small saucepan over medium heat, melt the butter. Add the maple syrup, salt, cinnamon, ginger, and nutmeg. Stir well and bring to a gentle simmer for 5 minutes to combine the flavors; it will only reduce a little bit.
Instructions. Preheat oven to 400°F. Peel the sweet potatoes and cut them into large pieces about 1½ to 2 inches in size. Place the sweet potatoes in an 11x7x2-inch baking dish. In a small bowl, mix together the maple syrup, dark brown sugar, melted butter, orange juice, and salt until well-combined.
Select SAUTÉ on MEDIUM and add the butter to the Instant Pot. When melted, stir in the remaining sauce ingredients. Cook, stirring, for 3-4 minutes, or until mixture is thickened and bubbly. Add the pecans and potatoes to the pot and gently stir for 1 to 2 minutes, or until coated with the glaze and hot.
4 pounds sweet potatoes. In a large dutch oven on medium heat, melt butter; add sugar, brown sugar, vanilla and apple pie spice; combine well. 1 stick butter, 1 cup sugar, 1 teaspoon vanilla extract, 1 cup light brown sugar, 1 teaspoon Apple Pie Spice. Add water; whisk or stir until there are no lumps; add diced potatoes.
Melt the butter in a large skillet or Dutch oven at Medium heat. Stir the sugar mixture into the butter until melted into a sauce. Stir in the sliced potatoes, coating fully with the sauce. Cover the skillet and reduce the heat to Low. Cook for 40 minutes to 1 hour, or until potatoes are tender and candied. Don't stir.
Preheat oven to 375°F. Lightly grease a 9×13 or similar sized casserole dish. Add the sweet potatoes to the dish, sprinkle with ¼ to ½ teaspoon salt, toss to combine. In a small saucepan, melt the butter. Add water, syrup, brown sugar, cinnamon, and a pinch of salt. Bring the mixture to a simmer, whisking occasionally.
Melt butter in a heavy skillet over medium heat. Add potatoes. Mix sugar, cinnamon, nutmeg, and salt in a bowl; pour over potatoes and stir until well-combined. Cover the skillet, reduce heat to low, and cook, stirring occasionally, until potatoes are "candied" and tender, about 1 hour. The sauce will darken as it cooks.
Instructions. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray. Peel and slice the sweet potatoes into ½ inch thick slices. Arrange in the prepared baking dish so that some part of each potato is touching the bottom of the dish. Sprinkle potatoes with salt.
Prepare syrup: Preheat oven to 375°F. Stir together brown sugar, butter, syrup, bourbon, salt, cinnamon, rosemary, ginger, nutmeg, and cayenne in a medium saucepan. Cook over medium, stirring often, until butter is melted and sauce is smooth, about 5 minutes.
Prep. Peel 4 pounds of sweet potatoes, then cut them in half. Slice each sweet potato half into ¼-inch thick half-moons. Melt the butter. In a skillet over medium heat, melt ½ a cup of butter. Once melted, add the potatoes to the skillet and stir to coat with the melted butter. Add sugar blend.
1/2 cup unsalted butter. Stir in the sweet potatoes, then stir in the brown sugar, granulated sugar, cinnamon, and nutmeg. Gently stir to combine. Bring to a simmer and cover. 6 large sweet potatoes, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg. Cook, covered, for 40 minutes or until the sweet potatoes are ...
Preheat the oven to 350 degrees. Add the sweet potatoes to a 9×13 baking dish. Heat a saucepan on medium-high heat and add the butter. When melted, add the ground cinnamon, nutmeg, cloves, white sugar, brown sugar, and salt. Stir. Remove the pot from heat and add in the vanilla extract. Stir.
Preheat the oven to 400 degrees F. Coat a 9"x13" pan or 3 quart baking dish with cooking spray. Place the sweet potatoes in an even layer in the dish. In a small bowl, whisk together the brown sugar, butter, cinnamon, salt and nutmeg. Pour the brown sugar mixture over the sweet potatoes.