Glazed Sweet Potatoes with Maple Gastrique

Cooking Light
Glazed Sweet Potatoes with Maple GastriqueRecipe

Photo: Brian Woodcock; Styling: Paige Hicks

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.

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


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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


Hands-on: 12 Minutes
Total: 1 Hours

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.

Created date

September 2015

Nutritional 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