蜜汁番薯
配菜1小时10分钟8 份简单关于此食谱
一道备受喜爱的南方经典菜肴，是节日餐桌和周日晚餐的必备菜品。甘薯浸泡在黄油红糖糖浆中，加入肉桂、肉豆蔻和香草调味，然后烤至软糯且焦糖化。这个食谱简单易做，操作宽松，保证很快就会被一扫而空——无论是感恩节还是普通周二。
步骤说明
- 1
Preheat your Oven to ![375°F]. Lightly Butter a Baking Dish (9x13-inch) and set aside.
- 2
Peel the Sweet Potatoes and slice them into uniform 1/2-inch rounds. Consistent thickness ensures they cook evenly. Arrange the slices in overlapping layers in the prepared Baking Dish.
- 3
In a Saucepan (medium) over ^[medium heat], combine the Butter, Light Brown Sugar, Granulated Sugar, and Water. Stir frequently until the Butter melts and the sugars dissolve completely, about 3–4 minutes. Do not let it come to a full boil.
- 4
Remove the Saucepan from heat and stir in the Pure Vanilla Extract, Cinnamon, Nutmeg, Ginger (if using), and Fine Salt. The syrup should smell fragrant and look glossy.
- 5
Pour the warm syrup evenly over the Sweet Potato slices, making sure every piece is coated. Tilt the Baking Dish gently if needed to distribute the syrup.
- 6
Cover the Baking Dish tightly with Aluminum Foil. Bake for 30 minutes, until the Sweet Potatoes begin to soften.
- 7
Carefully remove the Aluminum Foil. Using a large Wooden Spoon or Pastry Brush, spoon the syrup from the bottom of the Baking Dish back over the Sweet Potatoes. Return the Baking Dish to the Oven uncovered and bake for another 20–25 minutes, basting once more halfway through, until the potatoes are completely tender and the syrup has thickened and turned deep amber.
- 8
If using Mini Marshmallows, scatter them evenly over the top in the last 5 minutes of baking. Return to the Oven uncovered until the Mini Marshmallows are puffed and golden brown. Watch closely — they brown quickly!
- 9
Remove from the Oven and let rest for 5 minutes before serving. The syrup will continue to thicken as it cools. Serve directly from the Baking Dish.
