Ingredients
- 1.2 kg sweet potatoes, peeled and sliced
- 180 ml Québec maple syrup
- 60 ml orange juice
- 60 g butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Method
- Heat the oven to 185 °C and butter a ಮೂ? baking dish.
- Arrange the sweet potatoes in overlapping layers.
- Whisk the maple syrup, orange juice, butter, cinnamon, nutmeg, and salt; pour over the potatoes.
- Cover and bake for 40 minutes, then uncover and baste.
- Bake 20 to 25 minutes more, basting twice, until tender and caramelized.
Conversion and rationale
Original sweetener (classic version): 150 g packed brown sugar
Conversion used: Replace 150 g brown sugar with 180 ml maple syrup; reduce the traditional orange juice from 120 ml to 60 ml and lower the oven from 200 °C to 185 °C.
Why Quebec maple syrup: Maple gives the classic candied-yam glaze a woodsy depth and clean finish. It highlights a local Québec product while avoiding refined sugar.
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 →