1 tablespoon (15 g) unsalted butter, plus more for the pan
Instructions
1. Wash and peel 6 medium sweet potatoes.
2. Place the potatoes in a saucepan and cover with boiling salted water. Boil for 10 minutes, until the exterior is just tender when pierced with a knife tip but the center is still firm. Drain well.
3. Heat the oven to 425°F (220°C). Butter a 9x13-inch (23x33 cm) baking pan.
4. Cut the drained potatoes in half lengthwise and arrange them cut side up in the prepared pan.
5. Make the glaze: combine 1/2 cup (100 g) sugar and 4 tablespoons (60 ml) water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then boil undisturbed for 3 minutes, until the syrup is slightly thickened and reads approximately 220°F (104°C) on a candy thermometer. Remove from heat and stir in 1 tablespoon (15 g) butter until melted.
6. Brush the potatoes generously with the syrup. Bake for 15 minutes, basting twice at roughly 5-minute intervals with the remaining syrup, until the potatoes are tender throughout, their cut surfaces are deep amber and glossy, and a knife inserted into the thickest part meets no resistance.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.