Glazed Sweet Potatoes with Maple Gastrique

Glazed Sweet Potatoes with Maple Gastrique

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.
Total Time 1 hr
Servings 6


  • 2 pounds sweet potatoes peeled and cut into 1/3-inch rounds
  • 2 1/2 tsp kosher salt divided
  • 6 tbsp maple syrup
  • 6 tbsp white balsamic vinegar
  • 2 1/2 tbsp butter
  • 3/8 tsp black pepper
  • cooking spray
  • 1 tbsp fresh marjoram leaves chopped


  • Preheat oven to 400°.
  • Place sweet potatoes and 2 teaspoons salt in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Drain potatoes.
  • Combine syrup and vinegar in a small saucepan over medium-high heat. Bring to a boil; simmer 4 minutes or until slightly thickened and syrupy. Remove from heat; whisk in butter and pepper.
  • Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with 1/4 teaspoon salt and marjoram. Bake at 400° for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining 1/4 teaspoon salt.