The holidays are here and we couldn’t be more excited! (I mean, what’s better than Thanksgiving dinner?) In honor of the season, we decided to ask our Sifted chefs for their favorite holiday recipes. Without further ado here is Chef Dylan’s recipe for Maple Glazed Sweet Potatoes.
A Note from the Chef
"Certain flavors remind me of the holidays and I choose recipes that do just that, with a twist to give a little elevation to the presentation and taste-buds. Sweet potatoes were always my go to as a kid. I would pick them over the mashed potatoes every time. The sweetness is a perfect accompaniment for the earthy Thanksgiving day turkey." - Seattle Chef Dylan
Maple Glazed Sweet Potato
- 7 each sweet potato, large dice
- 1 maple syrup
- ½ cup brown sugar
- 1 sprig sage leave, full with leaves and stem
- 2 tbsp butter
- 2 tsp salt
- ½ cup pecan, rough chop
- 1 each cinnamon stick
Portion Size: 5 oz
Contains Allergens: tree nut (pecan), milk
- Prep 1 day before:
Wash sweet potato, leave skin on and large dice. Store in water in fridge overnight.Rough chop pecan.Make maple glaze: Combine maple syrup, brown sugar, salt, cinnamon stick, and sage in a sauce pot and simmer until sugar dissolves. Remove from heat and slowly whisk in butter. Transfer to a container with a lid and store at room temperature.
- Day of service:
Preheat oven to 325 degrees.
Drain sweet potato and toss in maple glaze.
Lay out on sheet tray sprayed with non stick spray and roast until tender.
Season to taste and garnish with chopped pecan.
Serve and Enjoy!