Ingredients
- 1 kg orange-fleshed sweet potatoes, peeled and sliced
- 75 ml maple syrup
- 45 g butter
- 60 ml orange juice
- 1 tsp orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
Method
- Heat the oven to 175 °C and arrange the sweet potatoes in a shallow baking dish.
- Simmer maple syrup, butter, orange juice, zest, cinnamon, salt, and nutmeg for 2 minutes.
- Pour the glaze over the sweet potatoes and cover tightly with foil.
- Bake 20 minutes, uncover, and baste before serving.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 75 ml maple syrup; reduce orange juice by 30 ml and lower the traditional 190 °C oven by 15 °C.
Why Quebec maple syrup: Maple and orange create a balanced glaze with less harsh sweetness than brown sugar. The adaptation preserves the classic candied-yam method while using Québec maple syrup.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →