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Melting Sweet Potatoes

(1 Votes)
Updated October 25, 2017
Melting Sweet Potatoes
SERVES
6
SERVING SIZE
4 slices
COOK TIME
45 Min

If you're new to the world of "melting potatoes," then you're in for a real treat! Melting potatoes are potatoes that are crispy on the outside and melty-delicious on the inside. We used sweet potatoes in this recipe to make a version that's perfect for Thanksgiving. Our Melting Sweet Potatoes feature a maple glaze and a pecan topping for extra goodness.   

What You'll Need:
  • 3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup apple cider
  • 1/2 cup maple syrup
  • 1/2 cup chopped pecans
What To Do:
  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine potatoes, butter, cinnamon, and salt; toss until evenly coated. Place on baking sheets in a single layer. Bake 15 minutes, then turn potatoes over and bake 10 more minutes.
  3. Pour apple cider evenly over potatoes and continue to bake 10 minutes or until golden brown and fork-tender.
  4. Meanwhile, in a small saucepan over low heat, combine syrup and pecans; heat 5 to 7 minutes or until warmed. Serve maple glaze over potatoes.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 440
  • Calories from Fat 164
  • Total Fat 18g 28 %
  • Saturated Fat 7.9g 39 %
  • Trans Fat 0.5g 0 %
  • Protein 4.5g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 31mg 10 %
  • Sodium 619mg 26 %
  • Total Carbohydrates 68g 23 %
  • Dietary Fiber 7.8g 31 %
  • Sugars 28g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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We doubled the recipe and placed the potatoes in a disposable pan. Made the glaze with the pecans at the house we went to. Poured it over the potatoes. only problem is as it cooled the syrup just thickened on the bottom and just made it too sweet. hard to distribute back over the potatoes even if heated because of the pecans. Those that ate it warm, loved it. So changes we would make. Cooking butter covered sweet potatoes at 450 made it bubble and smoke plus burned a few. Cook at 375 a little longer, will still crisp up. the syrup covered up the apple cider taste, so instead of all that syrup we would heat some up and drizzle over the potatoes and then place the pecans on top. Otherwise it is too sweet and cloying. Also served some for those diabetic without the syrup, they loved the apple cider taste. So even without syrup it is still very good. will modify the recipe and try it again.

I really love sweet potatoes, but I do usually only eat them around the holidays. I have tried different recipes and styles over the years, but this recipe is different. The maple syrup sounds good, but I'm not so sure about the apple cider vinegar. But, still I may buy a can just to try this out because it's piqued my interest and it seems quick to make.

Oops. I read that wrong. It uses apple cider, but I'm still not sure about that.

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