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.
