Candied Sweet Potatoes with Rosemary
A blissful duo of flavors -- apple cider and maple syrup -- comes together in this contemporary take on candied sweet potatoes; fresh rosemary sprigs are an herbal finish.
- Servings: 6
Source: Martha Stewart Living, December 2004
- 2 1/4 pounds small sweet potatoes, peeled and cut into 1-inch-thick wedges
- 1 1/2 cups apple cider
- 1/2 cup pure maple syrup
- Coarse salt
- 3 sprigs fresh rosemary
- 3 tablespoons unsalted butter
Preheat oven to 375 degrees. Toss potatoes with cider and syrup; season with salt.
Transfer potato mixture to a large cast-iron or other heavy ovenproof skillet, layering the wedges. Tuck rosemary sprigs among wedges. Dot with small pieces of butter. Transfer skillet to oven. Bake potatoes, tossing carefully about halfway through, until browned on edges and very tender, about 1 1/2 hours.