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Maple Glazed Sweet Potatoes
This easy side dish gets it's flavor from earthy spices. It has notes of spiciness, sour & sweet all in one dish.
Ingredients
For Boiling
- 3 Lbs. Sweet potatoes, peeled & cut into 1/4" thick slices
- 2 quarts Water, for boiling
- 3 Tbsps. Salt, for boiling
For the Glaze
- 4 Tbsps. Unsalted butter
- ¾ Cup Brown sugar, packed
- ¼ Cup Maple Syrup
- 2 Cloves
- 2 Tbsps. Freshly squeezed lemon juice
- ½ Tsp Ground ginger powder
- ¼ Tsp Cinnamon powder
- ⅛ Tsp Cayenne powder
- ½ Tsp Salt, to taste
- For Garnish Pepitas, pistachios, pecans, walnuts, etc., chopped
Instructions
- Peel & chop sweet potatoes into 1/4"-1/2" thick slices
- Wash the sweet potatoes to remove any dirt
- Boil water in a saucepot, add salt to it.
- Add sweet potatoes to the sauce pot
- Boil till sweet potatoes are soft, use knife for a prick test. They should be a little tender and not to soft (like al dente pasta). It took me approximately 8 minutes on a medium heat to get tender sweet potatoes. Boiling time may vary for you.
- Immediately drain and rinse with cold water. Reserve the water in which you boiled the sweet potatoes.
- In a separate saucepan, add butter, cloves, maple syrup and brown sugar.
- Keep stirring on medium heat till the brown sugar starts dissolving in the maple syrup.
- Add ground ginger, cinnamon, cayenne powder, salt and lemon juice.
- Keep stirring to mix all the ingredients.
- Boil till you see a lot of bubbles and the mix turns into a runny liquid.
- Add boiled sweet potatoes and reduce the heat to a low
- Gently stir after 3-5 minutes to evenly coat the sweet potatoes with maple glaze.
- Remove from heat after another 5 minutes and transfer into a serving dish.
- Garnish with topping of your choice, happy thanksgiving!
Servings: 8 Servings
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Enjoy this MAPLE GLAZED SWEET POTATOES with VEGAN BEANS CURRY served on rice and ROASTED BEETROOT & WALNUT HUMMUS.
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I’ve been making maple glazed sweet potatoes for several years both for Thanksgiving and Christmas using other recipe. But your addition of lemon juice makes me want to try it. And how unique of you to use pepitas instead of pistachios as recommended by so many other recipes. I cannot wait to try it this holiday!
Hi Steph,
I’m so glad you like this recipe & cannot wait for you to wow your guests!
Thank you for your kind review!
Sunita