Melting Sweet Potatoes Recipe (4 Ingredients)

Name: These Buttery Melting Sweet Potatoes Are the Star of My Holiday Table
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 3 pounds sweet potatoes (about 4 medium or 3 large); 4 tablespoons unsalted butter, divided; 2 tablespoons pure maple syrup; 3/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1 cup apple cider or juice; 1 tablespoon apple cider vinegar; 1/2 teaspoon cornstarch

A plate of glazed sweet potato rounds served with a spoon — Simply Recipes / Coco Morante

A quick sear adds color and flavor to this dish, and it finishes effortlessly in the oven.
Sweet potatoes turn tender and buttery when braised.
A super easy sauce adds flavor and a beautiful glossy finish.

Buttery, not-too-sweet, perfectly caramelized melting sweet potatoes are my holy grail Thanksgiving side dish. They take a little bit of extra care to sear on the stove, then roast in the oven, but they’re so impressive that it’s worth it. They arrive at the table in minimalist, burnished glory—little columns dressed in a glossy coat of toasty maple butter sauce. Two pieces are plenty for a serving, and your fork will drop right through the velvety potatoes with zero resistance. Heaven on a fork.

The soft-but-not-mushy texture you can achieve with melting (aka fondant) potatoes is unique to this two-part cooking method, and it works just as well with sweet potatoes as it does with russets or yukon golds. The main difference is that in order to keep the sweet potatoes from getting overly browned, you’ll keep the heat a touch lower than you would for regular potatoes.

I also like to switch up the flavor profile here, going sweet instead of savory, but not overly so. Maple syrup and cinnamon combine with butter to make a delicious and very buttery sauce (you can never have too much butter at a holiday table, in my opinion). Just two tablespoons of maple syrup are all that’s needed to make these potatoes just sweet enough—these are such a nice change from cloying, marshmallow-topped casseroles if those aren’t your thing!

Slices of sweet potatoes on a plate with one piece being cut with a fork — Simply Recipes / Coco Morante

Tips for Making My Melting Sweet Potatoes

I find that 3 pounds of sweet potatoes is just enough to fill up an 11 to 12-inch skillet or braiser.
When you’re searing the sweet potatoes, make sure that they all have contact with the cooking surface for some nice browning—their beautiful color makes these a real showstopper at the table and adds so much caramelized flavor.
If you find that your pan is a bit too crowded, use your tongs to scoot the potatoes around a little bit during the searing step so they all get some good browning.

Serving Suggestions

Serve this dish as your sweet side dish alongside savory green beans, stuffing, or whatever other holiday classics you’re planning on making this year. They’re sure to become a family favorite.

Caramelized rounds of sweet potatoes in a skillet — Simply Recipes / Coco Morante

Melting Sweet Potatoes

Prep Time 10 mins

Cook Time 50 mins

Total Time 60 mins

Servings 6 servings

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3 pounds sweet potatoes (about 4 medium or 3 large)
4 tablespoons unsalted butter, divided
2 tablespoons pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup apple cider or apple juice
1 tablespoon apple cider vinegar
1/2 teaspoon cornstarch

Preheat the oven to 375ºF.
Prep the potatoes:

Peel the sweet potatoes, trim off and discard their pointy ends, then cut the potatoes into 1 1/2-inch-thick rounds.
Sear the potatoes:

Heat a large (11 to 12-inch) oven-safe, heavy-bottomed braiser or skillet over medium heat. Melt 2 tablespoons of the butter in the hot pan, then add the sweet potatoes in a single layer. Sear them until golden brown on the bottom, 4 to 5 minutes.

Use a pair of tongs to flip the potatoes and sear them on their second side, another 3 to 4 minutes, then transfer them to a dish and set aside.
Make the sauce:

Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the pan, along with the maple syrup, cinnamon, and salt. Stir until the butter has melted and everything is evenly combined, then add the sweet potatoes back into the skillet in a single layer once more.

Pour in the apple juice, spoon a little bit of the cooking liquid over the top of each piece of sweet potato, let the cooking liquid come up to a simmer, then transfer to the oven.
Bake:

Bake the sweet potatoes until they are very tender and the cooking liquid has reduced to about 1/2 cup, 30 to 40 minutes, basting them with the cooking liquid after 20 minutes of cooking.
Finish and serve:

Use the tongs to transfer the potatoes to a serving dish. In a small bowl, stir together the vinegar and cornstarch.

Return the pan to the stove over medium heat. If the sauce has reduced too much and has become sticky and caramelized, add a splash of water. Pour the vinegar mixture into the pan with the sauce, whisking until the sauce has thickened.

Spoon the glaze on top of the sweet potatoes and serve warm.

The sweet potatoes will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat a serving in the microwave until heated all the way through, 1 1/2 to 2 minutes.

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Nutrition Facts (per serving)
310	Calories
8g	Fat
57g	Carbs
5g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	310
% Daily Value*
Total Fat 8g	10%
Saturated Fat 5g	25%
Cholesterol 20mg	7%
Sodium 190mg	8%
Total Carbohydrate 57g	21%
Dietary Fiber 8g	28%
Total Sugars 23g
Protein 5g
Vitamin C 60mg	302%
Calcium 102mg	8%
Iron 2mg	9%
Potassium 1139mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.