We had these potatoes with a roasted turkey dinner. They were amazing! My family usually uses a ton of butter, brown sugar, and candied pecans on their sweet potatoes. This time they had so much flavor they were not asking for more butter or more brown sugar.
The entire family loved these. They decided that they would even make this into a semi-vegetarian meal, without the butter, adding a huge salad with it. I thought that was a great idea! They were asking for these again soon. It was funny to see them devouring the sweet potatoes before their normal favorite, the turkey.
I served these with roasted turkey, salad, and a vegetable to complete the meal.
- 6 large sweet potatoes
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- 6 tablespoons butter, melted
- 1 tablespoon ground cinnamon
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- Preheat oven to 425°.
- Place a sweet potato between two chopsticks, one down each long side. Every 1/4″ slice almost through the potato but NOT all the way. You want the potato to stay together. The chopsticks should stop you from cutting all the way through the potato.
- Repeat with each potato.
- Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste. Bake the sweet potatoes for about 30 to 40 minutes – will depend on the size of your potatoes, or until soft.
- In a small bowl, combine the melted butter, ground cinnamon, maple syrup, and vanilla extract. Stir to mix.
- Spoon the maple syrup mixture over and in between the baked sweet potato slices. Brush the mixture on each side of the potato slices.
- Return the potatoes to the oven for an additional 8-10 minutes until warmed and fragrant.