Sweet Potato and Butternut Squash are among the first vegetables, which create great flavor combinations with maple syrup! Try to cook this easy dinner meal with light maple glaze and share your opinion!
Total Time to make 5 servings – one hour
Preparing: 30 min. + Baking: 30 min.
- sweet potatoes (or butternut squash): 2 pounds
- butter (cubed): 1/4 cup
- Viking Farms Maple Syrup: 1/4 cup
- brown sugar: 1/4 cup
- cinnamon (grounded): 1/4 teaspoon
Put fresh sweet potatoes in a large saucepan, add enough water to deepen them completely. Cover, bring to a boil, reduce heat, continue simmering 25-40 minutes until potatoes are tender, and can be easily pierced with a fork. The next steps are to drain, cool, peel and chunk boiled vegetables.
Turn on the oven and preheat it to 350°.
While waiting for the oven to heat, combine butter, maple syrup, sugar and cinnamon in a small saucepan, bring to a boil, stirring constantly.
Place prepared sweet potatoes in a 2-qt. baking dish. Pour hot maple mixture over potatoes.
Put the dish in the oven and bake, uncovered, 30-40 minutes.
More advanced ways of using Viking Farms Maple Syrup with Vegetables!
- Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
- Try to use ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!