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Glazed Sweet Potatoes with Maple Gastrique

Photo: Brian Woodcock
Hands-on time 12 mins
Total time 1 hr

Serves 6 (serving size: about 2/3 cup)

From the Kitchen of Hugh Acheson, Longtime Cooking Light Friend "This dish is an example of the synergy of my Northern and Southern roots. My Canadian veins are partially full of maple syrup, and I adore the Southern staple crop of the sweet potato." The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.


  • 2 pounds sweet potatoes, peeled and cut into 1/3-inch rounds
  • 2 1/2 teaspoons kosher salt, divided
  • 6 tablespoons maple syrup
  • 6 tablespoons white balsamic vinegar
  • 2 1/2 tablespoons butter
  • 3/8 teaspoon black pepper
  • Cooking spray
  • 1 tablespoon chopped fresh marjoram leaves

Nutrition Information

  • calories 231
  • fat 4.9 g
  • satfat 3.1 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 46 g
  • fiber 5 g
  • cholesterol 13 mg
  • iron 1 mg
  • sodium 315 mg
  • calcium 71 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place sweet potatoes and 2 teaspoons salt in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Drain potatoes.

  3. Combine syrup and vinegar in a small saucepan over medium-high heat. Bring to a boil; simmer 4 minutes or until slightly thickened and syrupy. Remove from heat; whisk in butter and pepper.

  4. Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with 1/4 teaspoon salt and marjoram. Bake at 400° for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining 1/4 teaspoon salt.

Recipe adapted from The Broad Fork by Hugh Acheson. Published by Clarkson Potter/Publishers.