Ingredients:

  • 5 lbs Sweet Potatoes (or Jewel Yams), peeled and cut into uniform 1.5-inch chunks
  • 1 tsp Kosher Salt
  • 8 Tbsp (1 stick) Unsalted Butter, cut into pieces
  • 1 cup Light or Dark Brown Sugar, packed
  • ½ cup Pure Maple Syrup (preferably Grade A Dark Robust Taste)
  • ¼ cup Water or Fresh Orange Juice
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Freshly Grated Nutmeg
  • Pinch of Sea Salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Peel the sweet potatoes and cut them into uniform 1.5-inch chunks. Place the chunks in a 9x13 inch roasting dish and sprinkle lightly with 1 tsp of Kosher salt.
  2. Construct the Glaze: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, maple syrup, water (or orange juice), cinnamon, nutmeg, and a pinch of salt. Bring the mixture to a gentle simmer, stirring continuously until the sugar is completely dissolved (about 3–5 minutes). Remove from the heat and stir in the vanilla extract.
  3. Combine and Initial Bake: Pour the hot glaze evenly over the sweet potato chunks in the roasting dish. Toss gently until every piece is well coated. Tightly cover the roasting dish with aluminum foil.
  4. First Bake: Bake for 30 minutes. Carefully remove the foil (mind the steam!). The potatoes should be fork-tender but still holding their shape. Gently stir the potatoes, turning them over to coat them again in the reduced glaze at the bottom of the pan.
  5. Finish and Caramelise: Return the dish to the oven, uncovered. Continue baking for 15–20 minutes, stirring once halfway through. The glaze should thicken significantly, bubble vigorously, and coat the potatoes in a rich, glossy candy shell.
  6. Rest and Serve: Remove the dish from the oven and let the potatoes rest for 5–10 minutes before serving hot. This allows the glaze to cool slightly and set fully onto the potatoes.