Ingredients
4 lbs Okinawa Sweet Potatoes
2 lbs Unsalted Butter
1 cup Brown Sugar
4 oz Maple Syrup
12 oz Chicken Stock
2 tbsp Cornstarch
Kosher Salt and Pepper (to taste)
Method
Steps 1-6 may be prepared one day in advance of cooking
1) Peel potatoes and cut into ΒΌ inch thick slices.
2) Melt butter and submerge potatoes into butter and cook at low temperature until potatoes are tender. (THIS METHOD MAINTAINS BRIGHT PURPLE COLOR).
3) Drain potatoes; season with salt and pepper to taste. Reserve butter.
4) Combine brown sugar, maple syrup and chicken stock in a saucepot and bring to a boil. Dissolve cornstarch in a small amount of water and whisk into boiling liquid.
5) Turn off heat and whisk in 4-6 ounces of reserved butter. Season with salt and pepper.
6) Arrange potatoes in shallow baking dish, place glaze over top and cool. Cover and refrigerate.
7) Next day: Preheat oven to 350 degrees. Place casserole uncovered into oven and bake for 25-30 minutes until brown and bubbly.