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Glazed Sweet Potatoes
6 medium or 4 large sweet potatoes (3 to 3 1/2 pounds)
1 cup packed brown sugar
1/3 cup butter, melted
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 400°F. Line a 13x9x2-inch pan with Reynolds Wrap Release Non-Stick Aluminum Foil; set aside.
Place sweet potatoes in a 3-quart pan of water. Boil, covered, for 20 minutes until tender but firm; drain. When cool enough to handle, peel and slice into 1/2-inch slices and layer in nonstick foil-lined pan.
Combine brown sugar, butter, corn syrup, salt, cinnamon and nutmeg. Microwave on HIGH for 1 minute or until sugar is melted. Drizzle 1/3 of mixture over sweet potatoes.
Bake for 40 to 50 minutes, drizzling with additional glaze every 10 minutes. (Microwave glaze for 30 seconds before drizzling if glaze becomes too thick.) Before serving, spoon glaze over sweet potatoes.
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