Instructions
Peel also slice the sweet potatoes into1/2 inch thick slices. Place in a greased 9 × 13 inch or other 3 quart baking dish. Sprinkle swab on top and toss to fleece. I just use nonstick spray to grease.
Preheat roaster to 375 °F( 191 °C).
Make the sauce Cut stick of adulation in half.( Helps it melt easier.) Combine all the adulation, water, maple saccharinity, brown sugar, cinnamon, nutmeg, and gusto into a medium saucepan over medium heat. Cook and stir until the adulation has melted. Stop shifting and bring to a gentle pustule. Boil for 2 twinkles without shifting. Remove sauce from heat and stir in the vanilla excerpt.( And orange tang, if using.)
Pour sauce over potatoes and toss to fleece.
Singe for 1 hour, stopping and stirring the sweet potatoes every 20 twinkles. After the first 20 twinkles, I cover the dish with aluminum antipode so the potatoes singe unevenly.
Remove from the roaster, sprinkle with rosemary and ocean swab
( if using), also cool uncovered for 10 twinkles before serving. The sauce is thin right out of the roaster but thickens as it cools.
Cover and store leavings in the refrigerator for over to 1 week. Sauce will be thick after refrigeration, but thins out as you warm the leavings up. Simply warm in the microwave oven.
Notes
Make– ahead tip You can peel & slice the sweet potatoes 1 day ahead of time. Cover and store in the refrigerator overnight. You can prepare the sauce on the cookstove( step 3) 1- 2 days ahead of time. Cover and store in the refrigerator until ready to use. Overheat on the cookstove or in the microwave oven until thin and liquid– y, also continue with step 4. #
The dish can be firmed for over to 3 months. flux in the refrigerator, also cover with aluminum antipode and warm in a 350 °F( 177 °C) roaster for 25 twinkles or until warm throughout.