Candied sweet potatoes with mini marshmallows seem to appear on tables throughout the country and quite frankly, it’s a mystery how this so often sickly sweet and mushy dish has become so commonplace. This recipe keeps some sweetness but tempers it. Here is a really nice way to showcase Ohio’s fabulous maple syrup. This recipe is also easily doubled for big crowds.
- 2 pounds sweet potatoes, peeled and sliced 1⁄4-inch thick
- 2 small Granny Smith apples, cored and sliced 1⁄4-inch thick
- 1 medium onion, halved and thinly sliced
- 3 tablespoons unsalted butter, melted and divided
- 1⁄4 cup amber maple syrup
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon freshly ground nutmeg, divided
- 1⁄2 cup dried unseasoned whole wheat breadcrumbs
Preheat oven to 400°. Grease a 13 x 9 baking dish and set aside. In a large bowl, combine sweet potatoes, apples, and onion. Toss well. Combine 2 tablespoons melted butter with maple syrup, vinegar, salt, pepper, and 1⁄4 teaspoon nutmeg and toss with vegetable mixture. Combine remaining butter with breadcrumbs and remaining nutmeg and set aside.
Place vegetables in prepared baking dish, cover and bake about 40–45 minutes, or until tender. Remove from oven, increase temperature to 500°, remove foil, and top with reserved crumb mixture. Bake about 10 minutes, or until golden brown.