Ingredients
8
8 servings
- •3 tablespoons kosher salt
- •2 quarts cold water
- •3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
- •1 cup brown sugar
- •4 tablespoons unsalted butter
- •0.5 cup freshly squeezed lemon juice
- •0.25 cup maple syrup
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground cinnamon
- •1 pinch cayenne pepper
- •Salt to taste
- •Chopped pistachios, pecans, or walnuts for garnish
Instructions
- Stir salt into 2 quarts of cold water in a large pot. Transfer sweet potato pieces to the pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
- Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken, 4 to 6 minutes.
- Transfer drained sweet potatoes to a skillet. Increase heat to high; cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.
Nutritional Facts
Per 8 servings
- Calories: 338
- Carbohydrate: 70g
- Fat: 6g
- Fiber: 5g
- Protein: 3g
- Sugar: 40g
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