Food and Recipes Veggies Potatoes Sweet Potato Melting Sweet Potatoes 5.0 (1) 1 Review The traditional sweet potato casserole may be your go-to recipe during the holiday season, but why not try something new? These Melting Sweet Potatoes will make you forget all about the marshmallow-topped casserole of your childhood. Don't crowd the potatoes when baking this recipe. Choose a rimmed baking sheet that has enough surface areas so the potatoes don't overlap but is small enough so the butter and stock can cover the potatoes evenly. If using a 13- by 9-inch pan, fill it with just enough potatoes to make a single snug layer. Before adding them to the syrup mixture, remember to toast your walnuts – this extra step adds loads of extra flavor. You can use pecans instead of walnuts, if you desire. This side dish has a prep time of just 10 minutes, and a total time of 45 minutes, which means you should put this delicious recipe in your weeknight rotation. Serve it with a green vegetable and roast chicken or pork tenderloin. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Published on November 7, 2019 Print Share Share Tweet Pin Email Photo: Atonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer Active Time: 10 mins Total Time: 45 mins Yield: 6 serves Ingredients 3/4 cup unsalted butter, divided 2 1/2 pounds medium-size sweet potatoes (about 4 potatoes), peeled and cut into 1/2-inch-thick rounds 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 1/4 cup unsalted chicken stock 1/2 cup walnut pieces (black or English), toasted 2 tablespoons pure maple syrup Directions Preheat oven to 450ºF. Microwave 1/2 cup of the butter in a microwavable bowl on HIGH until melted, about 30 seconds. Toss together potatoes and melted butter in a large bowl. Transfer to a large, rimmed baking sheet, spreading potatoes in a single layer; pour any remaining butter in the bowl over potatoes. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast potatoes in preheated oven until bottoms are lightly golden, about 15 minutes. Flip potatoes, sprinkle with 1/2 teaspoon of the salt and remaining 1/4 teaspoon pepper. Return to oven, and bake until potatoes are very brown, about 10 minutes. Add stock to baking sheet, and bake at 450°F until most of the liquid has evaporated, about 10 minutes. Meanwhile, combine walnuts, syrup, and remaining 1/4 cup butter and 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer, stirring to emulsify butter and syrup. Remove from heat. Transfer potatoes to a platter. Drizzle with syrup mixture just before serving. Print