Recipe
Ingredients
- 4 Sweet Potatoes (peeled, sliced 1/2″ thick)
- 1/3 cup Butter
- 2 tbsps Water
- 1/4 cup Maple Syrup
- 1/2 cup Coconut Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
Instructions
- Preheat the oven to 375ºF (190ºC). Place the sweet potatoes in a baking dish.
- In a small saucepan over medium heat, combine the butter, water, maple syrup, coconut sugar, cinnamon, and nutmeg. Stir until the butter has melted and then let the mixture come to a boil. Let it boil for two minutes, without stirring. Remove from the heat and stir in the vanilla.
- Pour the butter mixture over the sweet potatoes and toss to combine. Place in the oven to bake for 20 minutes. Remove, stir the potatoes and cover with aluminum foil. Bake for another 40 minutes, stirring once more halfway through.
- Remove the potatoes and uncover. Season with salt and let it sit for 10 minutes to allow the sauce to thicken. Serve and enjoy!
Hints & Tips
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is about 1 1/2 cups.
Dairy Free
Use vegan butter instead.
More Flavor
Add fresh thyme or rosemary.
