Recently, I baked two large sweet potatoes, then split one in half for my husband and me. I placed the second sweet potato in the refrigerator wondering what I would do with it. Rather than simply heating it up and serving it the same way, I decided to make an easy version of candied sweet potatoes using maple syrup.
While I’m used to creating new dinners from main dish leftovers, I was surprised I had created an easy, new side dish using a leftover sweet potato. This recipe employs the strategy used in my new cookbook, “Mealtime Magic: Delicious Dinners in Half the Time,” where leftovers create totally new dishes. With intentional planning, one dinner becomes the basis of two additional meals. I’m going to work my magic on vegetables, and I’ll share my results in future blogs. Enjoy!
Candied Maple Sweet Potatoes
2 sweet potatoes
¼ cup maple syrup
1 tablespoon butter or margarine
The night before: Preheat oven to 400 degrees F. Rinse and gently scrub potatoes. Prick with a fork. Bake sweet potatoes for 1 hour on a cookie sheet (to catch any drippings) or until soft. Cool and refrigerate.