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Taking a note from the traditional flavors of Appalachia, we update classic candied sweet potatoes with a hickory syrup glaze. The result is something wonderfully smoky, sweet, and inarguably autumnal.
Ingredients:
- 4 pounds sweet potatoes
- ½ cup salted butter
- ½ cup hickory syrup (maple syrup can be substituted)
- Zest of 1 large orange
- Juice of ½ a lemon
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt, plus more to taste
- 1 tablespoon vanilla extract
Preparation
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Preheat the oven to 400ºF. Peel the sweet potatoes and cut into ½ inch pieces. Arrange evenly in a large casserole dish.
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In a large pot, gently heat the butter until barely bubbling. Once the butter is melted, add the hickory syrup, lemon juice, orange zest, cinnamon, nutmeg, salt, and vanilla. Remove from the heat and stir until fully combined.
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Pour the hickory mixture evenly over the sweet potatoes and toss to coat.
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Cover the casserole dish with aluminum foil and bake for 30 minutes. At the 30 minute mark, uncover the sweet potatoes and baste with the hickory glaze.
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Leave the sweet potatoes uncovered and bake, basting frequently, for another 30 minutes, or until tender. Baste one final time and serve hot.
