Maple Candied Sweet Potatoes

Maple Candied Sweet Potatoes


Sweet Potatoes:

  • 3 Tbsp. kosher salt
  • 2 quarts cold water
  • 3 pounds orange-fleshed sweet potatoes, peeled then cut into 2″ pieces


  • 1 cup Maple Valley organic maple sugar (or brown sugar)
  • 4 Tbsp. unsalted butter
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup Maple Valley organic maple syrup
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1 pinch cayenne pepper
  • Salt to taste
  • Chopped walnuts, pistachios or pecans for garnish


1. Fill a large pot with 2 quarts of cold water and stir in your salt. Transfer the sweet potato pieces to the pot and place over high heat. Bring the pot to a simmer, then reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked (5 to 7 minutes). Poke with the tip of a knife to test. Drain once cooked.

2. Combine Maple Valley organic maple sugar, butter, lemon juice, Maple Valley organic maple syrup, ginger, cinnamon, cayenne, with a pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken (4 to 6 minutes).

3. Transfer drained sweet potatoes to your skillet and increase heat to high. Cook and stir until potatoes are coated with glaze and very tender, and the glaze has thickened (5 to 8 minutes). Transfer sweet potatoes to a serving dish and garnish with chopped nuts.