Less Sugar, Candied Sweet Potatoes (Gluten Free and Vegan Option)
These less sugar, gluten free (with a vegan option) sweet potatoes are a great choice to put on your table for the holidays or just a fall dinner.
Equipment
- 1 4-5" deep casserole dish or other casserole dish
Ingredients
- 2 ¼ - 2 ½ lbs. sweet potatoes scrubbed and unpeeled
- ½ teaspoon Kosher salt
- 3 tbsp pure maple syrup
- 3 tbsp brown sugar, light or dark, packed
- 3 tbsp butter or dairy free or vegan butter gf
- 1 tbsp Grand Marnier, optional
- 1/8 teaspoon cinnamon gf
- 1/8 teaspoon nutmeg gf
- 1 1/2 cups Trader Joe's Mini Marshmallows gf and vegan
- 1/2- 3/4 cup pecans, whole, halved a few chopped to top after baking
- 2 tbsp maple syrup drizzle on top
Instructions
- Poke the unpeeled sweet potatoes with a sharp knife in the center. Boil whole in a large saucepan or stockpot covered with water and salt until tender, about 25-30 minutes.
- Stir together the melted butter, brown sugar, maple syrup and Grand Marnier.
- Preheat the oven to 375 degrees. Oil the casserole dish.
- Remove the sweet potatoes when they are tender to a plate to cool. Peel the sweet potatoes. Slice into ¼" thick slices.
- Layer the sweet potato slices with the butter sugar mixture, dividing between the layers and reserving enough for the top layer. Bake for 15 minutes.
- Remove from the oven. Add mini marshmallows and pecans interspersed on top. Drizzle with remaining 2 tablespoons of maple syrup. Bake 10 minutes more.
- Increase oven temperature to 425. Bake 4-5 minutes until marshmallows are light golden brown. Add reserved chopped pecans and a sprinkle more of cinnamon and nutmeg.