Recipes Maple-Baked Sweet Potatoes 4.0 (716) Add your rating & review Parboiling the sweet potatoes shortens the cooking time and keeps them moist. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on November 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 20 mins Total Time: 1 hrs Yield: 6 Ingredients 4 medium sweet potatoes (3 pounds), peeled and sliced 1 1/2 inch thick 1/2 teaspoon salt 3/4 teaspoon freshly ground pepper 3 tablespoons unsalted butter, cut into 1/2-inch pieces 1/3 cup pure maple syrup 1/3 cup water Directions Preheat the oven to 400°. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce the heat to moderate and cook until just tender, about 5 minutes. Drain well. Arrange the sweet potatoes in a large gratin dish. Season with the salt and pepper, then dot with the butter pieces. Drizzle the maple syrup over the sweet potatoes, sprinkle with the water and bake for 15 minutes. Turn the sweet potatoes over and bake for about 25 minutes longer, until they're tender and lightly browned. If necessary, broil the sweet potatoes for a minute or two before serving. Rate it Print