Sweet Potatoes I used to eat sweet potatoes at Thanksgiving. That was it, but not any more. Some are so sweet, all I add is butter and salt—no brown sugar. A great alternative to the baked white potato (which I love as well) sweet potatoes are good for you and easy to make. Just bake them in the oven for an hour at 400 degrees. Another advantage is they are big enough to share.
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.
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.
Baked Sweet Potato After slipping off the potato skin, I cut it crosswise into eight sections in a small casserole. Then I poured on pure maple syrup and dotted it with butter. The casserole baked in the oven for 30 minutes. Syrup bubbled around the edges. Candied maple sweet potatoes turned out to be the perfect side dish—not too sweet, but the perfect complement to our savory turkey meatloaf.
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.
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.
Preheat oven to 350 degrees F. Use a butter knife to slip off sweet potato skins; discard or compost skins. Place potatoes in an 8x8-inch square glass baking dish. Cut each sweet potato into 4 sections. Pour maple syrup over potato sections. Dot with butter or margarine. Bake for 20 - 30 minutes or until potatoes are heated through and syrup is bubbling around the edges. Yield: 4 servings
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