Candied Sweet Potatoes
No more marshmallow topping. We were looking for balanced sweetness without the toothache.
Why This Recipe Works
Cutting the sweet potatoes into 3/4-inch rounds produces a soft texture that still holds together once out of the oven. We toss the potato rounds in oil and roast them on a baking sheet to promote attractive browning and then transfer them to a baking dish for ease of serving. A combination of maple syrup, butter, water, and cornstarch produces a thick, balanced glaze that nicely coats the potatoes as they finish cooking in the baking dish.