Sweet Potatoes with Maple Syrup, Walnuts, and Brandied Raisins

A modern twist on a Thanksgiving favorite... this upgraded sweet potato recipe will allow you to save the marshmallows for smores!


Maple Sweet Potatoes

Maple Sweet Potatoes

  • 1/2 Cup Raisins
  • 1/2 Cup Golden Raisins
  • 1/4 Cup Brandy
  • 5 Lbs Sweet Potatoes (Yams), Peeled, Cut Into 3/4-Inch Cubes
  • 3/4 Cup Maple Syrup
  • 1/2 Cup Golden Brown Sugar, Packed
  • 1/4 Cup Unsalted Butter
  • 1 1/2 Cups Walnut Pieces, Toasted


  1. Combine raisins and brandy in a small container, and lightly shake the blend. Soak the raisins at least 30 minutes and up to one hour.
  2. Cook yams in a large pot of boiling water until barely tender, about 8 minutes.
  3. Using large slotted spoon, transfer yams to a large bowl.
  4. Bring maple syrup, brown sugar and butter to a boil in a heavy medium saucepan over medium heat, stirring until brown sugar is dissolved. Boil for 2 minutes.
  5. Butter a 15x10x2-inch glass baking dish.
  6. Drain raisins and add to the sweet potatoes, along with the maple syrup mixture and toasted walnuts.
  7. Toss gently to coat, being careful to keep the yams intact.
  8. Transfer the mixture to a prepared baking dish. (Note: This recipe can be made to this point 2 hours ahead of time. Let stand at room temperature.)
  9. Preheat oven to 350 degrees F.
  10. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes.
  11. Let stand 10 minutes and serve.