I love sharing this special day with my family and friends, and I love the food! I do enjoy turkey, but the side dishes are my favorite part of the meal. I always have seconds and I cover my plate with the various types of potatoes and stuffing! Brown Sugar and Maple Sweet Potatoes have been in my family my entire life and my aunt has made them for every Thanksgiving and Christmas. I love these sweet potatoes and considering the ingredients, it is probably best that I only devour them twice a year! The combination of brown sugar, butter, and syrup is incredible, absolutely incredible! I hosted Thanksgiving last year and my parents were here, so my mom and I made the whole meal together. It was so much fun! Since Thanksgiving Day is really busy, it was great to make the Brown Sugar and Maple Sweet Potatoes the night before and reheat them the next day. Between some friends, my parents, and my family, the pan quickly disappeared!
- 4 Large cans of Princella Cut Sweet Potatoes in Light Syrup or any good brand you like
- 1 stick of butter
- 2-3 boxes of brown sugar
- Large Log Cabin Syrup or a real maple syrup
- Preheat oven to 325 degrees
- Open & drain sweet potatoes, but keep about a cup of the juice
- Put sweet potatoes into an 8 1/2” X 11” glass baking pan (don’t cut them up unless very big)
- Dot with butter
- Sprinkle 1 ½ - 2 boxes of brown sugar on top of the sweet potatoes and butter
- Stir very gently to mix
- Pour no more than ¼ inch of sweet potato juice in the pan and about ½ of a large bottle of maple syrup over the mixture
- Bake for a couple hours
- It’ll get too liquidy, so every half an hour drain juice off with a turkey baster and add a little more brown sugar and syrup
- Gently stir
- You can bake this dish the night before and store it in the refrigerator and reheat
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