The baked sweet potato side will take the place of your boring sweet potato casserole this holiday season. With layers of tender sweet potatoes in a sweet vanilla cinnamon glaze and crunchy roasted nuts.
- Easy
- 65 mins
- 8 servings
Ingredients
- 3 lbs. sweet potatoes
- ½ cup toasted walnuts or pecans
For the vanilla glaze
- 6 tbs unsalted butter
- 2 tsp Rodelle Vanilla extract
- 1/3 cup dark brown sugar
- ¼ tsp Cayenne pepper
- 2 tsp salt
Uses
Occasions
Directions
- Preheat an oven to 375F. Thinly slice sweet potatoes to 1/8” with a mandolin or kitchen slicer, by hand works too.
- Combine the glaze ingredients.
- Melt butter with other glaze ingredients on the stove. Mix until combined and remove from heat.
- Line sweet potatoes according to size and desired design in a rectangle or circle baking pan. You want them to tightly fit once all shingled in.
- Once potatoes are tightly placed in the pan season with salt to your taste and pour glaze evenly over potatoes.
- Cover tightly with foil and place in the oven for 30-35 minutes. Until slices are fork tender.
- Uncover for the last 5 minutes of cook time. Baste the potatoes with glaze prior to placing back in the oven.
- While potatoes are baking, chop and toast nuts in a sauté pan, on low heat until lightly browned and fragrant. Set aside and sprinkle on potatoes before serving.
Tips:
- This is a great dish to make a day in advance. Instead of uncovering for the last 5-10 minutes, remove from oven and let cool. 30 minutes before serving remove from refrigerator and reheat for 20-25 minutes uncovered.
- Cook time could be longer depending on how thick your slices turn out, increase cook time by 5 minute increments until done.
Recipe prepared for Rodelle by ADM's culinary chef, Morgan Osborne. Photos take by Amanda at From Me To Vuu.