Maple Glaxed Sweet Potatoes

Four ingredients turn canned sweet potatoes into a glazed, buttery side dish that belongs on the holiday table. The potatoes roll in melted butter in the baking dish, get drizzled with maple syrup, and bake until heated through and glistening. Salted sunflower seeds scattered on top add a salty, crunchy contrast to all that sweetness.

Melting the butter right in the baking dish as the oven preheats is a smart shortcut. It saves a pot and means the potatoes go straight into hot butter, which starts the glazing process the second they hit the dish.

The salted sunflower seeds are an unexpected touch that works brilliantly. That salt-sweet-crunch combination keeps this side from tasting one-dimensional.

Kitchen Tips

• Drain the canned sweet potatoes well. Excess liquid dilutes the maple glaze and prevents proper caramelization.
• Turn the potatoes in the melted butter to coat all sides evenly. Uncoated spots dry out during baking.
• Use real maple syrup, not pancake syrup. The flavor difference is night and day in a dish this simple.

Variations

• Add a pinch of cinnamon or nutmeg to the maple syrup before drizzling for warm spice.
• Swap sunflower seeds for chopped pecans or toasted walnuts.
• Use fresh sweet potatoes, boiled until just tender, for a firmer texture.