Food Ingredients Vegetables Sweet Potato Maple and Orange–Glazed Sweet Potatoes 5.0 (1) 1 Review These glossy, lacquered sweet potatoes are glazed with a cinnamon- and clove-spiked syrup with notes of orange and ginger. By Gregory Gourdet Gregory Gourdet Gregory Gourdet is the chef-owner of Kann, a live-fire Haitian restaurant featuring Pacific Northwest ingredients. A prominent figure in the local food scene, he is best known for his award-winning cuisine and as a two-time finalist on Bravo’s Top Chef. Food & Wine's Editorial Guidelines Published on November 21, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: greg dupree / food styling by chelsea zimmer / prop styling by priscilla montiel Active Time: 30 mins Total Time: 1 hr 35 mins Servings: 8 Jump to recipe Inspired by his mom’s recipe, Gregory Gourdet created these candied sweet potatoes, which he glazes with a sweet, sticky, and spiced syrup, and finishes with a sprinkle of flaky sea salt. The potatoes are twice-baked — first whole and then halved and glazed. Cook them until just softened during the initial bake to prevent mushy potatoes. Frequently Asked Questions What’s the difference between unrefined and refined coconut oil? Unrefined coconut oil has a lower smoke point and strong coconut flavor and aroma. Refined coconut oil has a higher smoke point and a more neutral flavor. What should you serve with glazed sweet potatoes? Glazed sweet potatoes pair well with pork roast, smoked turkey, rib roast, and rack of lamb. It’s a versatile side dish fit for any meal. Notes from the Food & Wine Test Kitchen No garnishes necessary! Gregory Gourdet says to let the spices sing and skip the garnishing. All these sweet potatoes need before serving is a sprinkle of flaky sea salt. Make ahead Sweet potatoes can be prepared through step 1 up to a day in advance and stored, covered, in the refrigerator. Proceed with the recipe as directed, letting sweet potatoes stand at room temperature while preparing syrup. Cook Mode (Keep screen awake) Ingredients 4 sweet potatoes (about 8 ounces each) 1/2 cup packed light brown sugar 1/2 cup maple syrup 3 tablespoons unrefined coconut oil, plus more for greasing 2 tablespoons grated fresh ginger (from 1 [2-inch] piece) 1 tablespoon vanilla extract 2 teaspoons grated orange zest plus 1 1/2 cups fresh orange juice (from 5 oranges) 8 whole star anise 5 clove whole cloves 3 stick cinnamon sticks 1/2 teaspoon sea salt Directions Preheat oven to 400°F. Prick sweet potatoes all over using a fork. Arrange on a baking sheet; roast until just softened, 35 to 45 minutes. Let potatoes cool slightly until easy to handle, about 10 minutes. Halve potatoes lengthwise; place cut side up in a baking dish greased with coconut oil. Meanwhile, bring brown sugar, maple syrup, coconut oil, ginger, vanilla, orange zest and juice, star anise, cloves, and cinnamon to a simmer in a small saucepan over medium. Simmer, stirring often, until thickened to a honeylike consistency, 22 to 25 minutes. Spoon syrup evenly over sweet potatoes. Bake at 400°F until syrup has thickened and sweet potatoes are glazed and just beginning to brown around the edges, 25 to 30 minutes. Remove from oven, and sprinkle evenly with flaky sea salt. Serve hot. Originally appeared in Food & Wine magazine, December 2024 / January 2025 Rate It Print