Meet your new favorite one-pan side dish for Thanksgiving and beyond, thanks to the perfect, melt-in-your-mouth texture and overall ease of this sweet potato creation. Simply brown thick slices in a skillet with butter, then finish in the oven to create a syrupy glaze flavored with maple and thyme. Top with toasty marshmallows for a nod to the holiday classic.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 medium sweet potatoes (about 1 1/2 pounds), peeled, ends trimmed and sliced into 3/4-inch-thick rounds
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken or vegetable broth
- 2 tablespoons maple syrup
- 1/4 teaspoon crushed red pepper flakes
- 6 sprigs fresh thyme
- 10 large marshmallows, cut in half crosswise
Instructions
- Put the racks in the top and center positions and preheat the oven to 400 degrees F.
- Heat the butter and olive oil in a large cast-iron or ovenproof skillet over medium-high heat. Add the potatoes in a single layer, then sprinkle with a good pinch of salt and several grinds of black pepper. Cook until the first side is golden brown, about 4 minutes.
- Meanwhile, whisk the broth, maple syrup, pepper flakes and 1/4 teaspoon salt in a small liquid measuring cup until combined. Flip the potatoes carefully with tongs, then pour the broth mixture over and top with the fresh thyme.
- Transfer the skillet to the oven and bake on the center rack until the potatoes are very tender and the broth mixture has reduced slightly, 20 to 25 minutes.
- Remove the skillet from the oven and preheat the broiler to high. Top each piece of potato with a marshmallow half, cut-side down. Broil on the top rack until the marshmallows are puffed and lightly toasted, about 1 minute. Watch closely to prevent burning.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 371 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 598 mg |
| Serving Size | 1 of 4 servings |
| Calories | 371 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 598 mg |
Reviews
So good! I made this to accompany a smoked pork butt. Used a cast iron skillet to brown/bake the potatoes. I wouldn’t count on this feeding 4 unless the recipe is increased to two pounds of sweet potatoes and the other ingredients are adjusted accordingly. Already been requested to add to our Thanksgiving rotation.
Delicious! A huge hit at Thanksgiving and it was easy to make.
This was a huge hit! If you’re considering making it, do it! WAY batter than any sweet potato casserole. One adjustment – we sprinkled candied bacon on top which was phenomenal.
A hit at Thanksgiving. I flipped them twice in the oven to get the glaze distributed.
Loved this last year and making it again! I did half with marshmallows and half without.
tasty!
Made this without thyme and red pepper; used sichuan five spice and sugar-free maple syrup. Delicious!
Made this w brown sugar instead of maple syrup and cumin instead of thyme. A sprinkle of cotija on top or drizzle of cream instead of marshmallow.
Yummy! I’ve actually never made the “real” sweet potato casserole and probably never will, so I thought this looked like a fun gourmet twist to try.
Out of necessity I had to make it dairy-free, so I used a non-dairy butter substitute 1:1 for the butter and it worked just fine!
Also out of necessity for timing, I prepared this up to the point I thought they could probably use another few minutes in the oven, then set aside for what ended up being several hours in a ~40 degree patio. When ready to serve, I popped them back into a 375 degree oven for about 5 -7 minutes and then did the marshmallow broil. I thought texture and taste were perfect even with the pre-making. Would definitely make again.
Out of necessity I had to make it dairy-free, so I used a non-dairy butter substitute 1:1 for the butter and it worked just fine!
Also out of necessity for timing, I prepared this up to the point I thought they could probably use another few minutes in the oven, then set aside for what ended up being several hours in a ~40 degree patio. When ready to serve, I popped them back into a 375 degree oven for about 5 -7 minutes and then did the marshmallow broil. I thought texture and taste were perfect even with the pre-making. Would definitely make again.
I want to double the recipe. Can you cook initially in the cast iron then transfer to a jelly roll pan for the oven? The picture does not look like 4 whole sweet potatoes sliced.