6 servings


  • 6 medium sweet potatoes
  • Water as needed
  • ¾ cup maple syrup or maple-flavored syrup
  • ¼ cup butter or margarine, at room temperature and cut in
  • ½ teaspoon cinnamon or to taste (optional)
  • ¼ teaspoon nutmeg or to taste (optional
  • Pinch of salt
  • Pecan or cashew halves or coarsely chopped pecans or cashews
    as desired (optional)


In a deep large heavy
saucepan, cook sweet potatoes in water to cover over moderate to high heat just
until fork tender, about 25 minutes.  Do
not overcook
; sweet potatoes should not be soft and mushy.  Cool sweet potatoes until easy to handle,
then peel and cut horizontally into ¼ to ½-inch thick slices.  Arrange sweet potatoes in a shallow 2-quart
baking dish lightly coated with non-caloric vegetable cooking spray and set
aside while preparing sauce/glaze. (Or, prepare sauce/glaze while cooking sweet


In a small heavy saucepan,
combine maple syrup, butter, cinnamon and nutmeg, if desired, and salt; cook,
stirring constantly, over moderate heat until butter is melted.  Pour hot syrup mixture evenly over sweet


Bake, uncovered, in a
preheated moderate oven (375 degrees F.) for 20 to 25 minutes or until sauce is
bubbly hot and sweet potatoes are heated through, basting occasionally with
syrup mixture. May scatter pecan halves or coarsely chopped pecans as desired
over glazed sweet potatoes during last 7 to 8 minutes of baking, if desired.
Serve immediately.


Variation: Add 1 cup drained cubed peeled fresh or canned
pineapple to sweet potatoes before adding maple syrup mixture.

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