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Glazed Sweet Potatoes with Maple Gastrique

Prep Time:

Cook Time:

10 minutes

60 minutes



6 Servings


About the Recipe

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday


  • 2 pounds sweet potatoes, peeled and cut into 1/3-inch rounds

  • 2 ½ teaspoons kosher salt, divided

  • 6 tablespoons maple syrup

  • 6 tablespoons white balsamic vinegar

  • 2 ½ tablespoons butter

  • .38 teaspoon black pepper

  • Cooking spray

  • 1 tablespoon chopped fresh marjoram leaves


  • Step 1Preheat oven to 400°.

  • Step 2Place sweet potatoes and 2 teaspoons salt in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Drain potatoes.

  • Step 3Combine syrup and vinegar in a small saucepan over medium-high heat. Bring to a boil; simmer 4 minutes or until slightly thickened and syrupy. Remove from heat; whisk in butter and pepper.

  • Step 4Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with 1/4 teaspoon salt and marjoram. Bake at 400° for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining 1/4 teaspoon salt.

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