Chef Tom fires up the Kamado Joe Pellet Joe for another killer holiday dish, Maple Glazed Sweet Potatoes. You can call them a side dish or a dessert, either way they will be devoured!
WHAT YOU'LL LOVE
- Parboiling the sweet potatoes before glazing and baking: Simmering the diced potatoes until softened but not falling apart gets them most of the way to tender before they ever hit the grill, so the 40-minute bake only needs to finish the job and brown the topping, not cook raw potato all the way through.
- Building the glaze right in the skillet you'll bake in: Simmering the brown sugar, maple syrup, butter, ginger, and seasoning directly in the cast iron skillet dissolves everything into a smooth glaze, and skips transferring it to another dish before adding the potatoes.
- Blending the streusel instead of cutting it in by hand: Pulsing the flour, sugar, butter, and seasoning in a blender or food processor breaks the butter into the dry ingredients quickly and evenly, producing a consistent crumbly texture without warming the butter through handling.
- Tossing the potatoes in the glaze before topping, not after: Coating the parboiled potatoes in the warm glaze first means every piece picks up flavor underneath the streusel, instead of the glaze pooling only at the bottom of the dish.
Maple Glazed Sweet Potatoes
Tom Jackson
Rated 3.7 stars by 20 users
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
40 minutes
Calories
361
Chef Tom's Maple Glazed Sweet Potatoes recipe are a flavor-packed side dish or dessert. With a unique blend of sweet and savory seasonings, they have a delicious balance of salty and sweet.
Ingredients
-
2 lb sweet potatoes, peeled, diced 3/4”
- 1/4 cup brown sugar
-
1/4 cup maple syrup
- 1/4 cup unsalted butter
- 1 tbsp fresh ginger, finely grated
-
1 tsp Dizzy Pig Pineapple Head Seasoning
-
1/2 tsp Jacobsen Salt Co. Kosher Sea Salt
- 1/2 cup flour
-
1/2 cup Noble Saltworks Smoked Maple Turbinado Sugar
- 1/2 cup unsalted butter, diced
-
1 tbsp Dizzy Pig Pineapple Head Seasoning
Maple Ginger Glaze:
Streusel Topping:
Directions
- Preheat your Kamado Joe Pellet Joe Grill to 425ºF.
- Bring a pot of water to a boil. Add the diced sweet potatoes. Simmer potatoes for about 10 minutes, until softened but not falling apart.
- Combine all ingredients for the Maple Ginger Glaze in a Fine 10” Cast Iron Skillet, and bring to simmer to dissolve, whisking.
- Combine streusel toppings in the Vitamix blender (or food processor) and blend until a crumbly texture is formed.
- Place the sweet potatoes in the skillet and toss in the glaze.
- Crumble the topping over the glazed sweet potatoes.
- Bake on the grill until the topping is browned and filling is bubbling, about 40 minutes.
Recipe Note
Recipe FAQ
Why parboil the sweet potatoes before baking them with the glaze and topping?
Simmering the diced potatoes until softened but not falling apart gets them most of the way to tender before they go on the grill, so the 40-minute bake only needs to brown the topping and finish the potatoes, not cook them from raw the whole time.
Why build the glaze directly in the cast iron skillet instead of a separate saucepan?
Simmering the brown sugar, maple syrup, butter, ginger, and seasoning right in the skillet dissolves everything into a smooth glaze and skips transferring it to another dish before adding the potatoes.
Why blend the streusel topping instead of cutting the butter in by hand?
Pulsing the flour, sugar, butter, and seasoning in a blender or food processor breaks the butter into the dry ingredients quickly and evenly, giving a consistent crumbly texture without warming the butter through prolonged handling.
Why toss the potatoes in the glaze before adding the streusel, instead of glazing at the end?
Coating the parboiled potatoes in the warm glaze first means every piece picks up flavor underneath the topping, rather than the glaze pooling only at the bottom of the dish while the potatoes on top stay bare.
How indoor-friendly is this recipe?
5 out of 5 — the parboiling, glaze, and streusel all come together on the stovetop and in a blender; a regular oven bakes the finished dish exactly the way the grill does here.
Recipe Highlights
Parboiled potatoes: Gets them most of the way tender before baking.
Skillet-built glaze: Dissolves smoothly with no extra dish needed.
Blended streusel: Produces even crumble texture quickly.
Pre-topping glaze toss: Coats every piece, not just the bottom layer.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 6.12 oz
- per serving
- Calories
- 361
- Carbs
- 50 grams
- Protein
- 3 grams
- Fat
- 18 grams
- Sodium
- 79 milligrams
