Caramelized Sweet Potatoes

The sweet potatoes can be boiled, peeled, and cut up to 1 day ahead. Store in an airtight container in the refrigerator. The brown sugar syrup can also be made ahead and refrigerated for up to 3 days; reheat gently until pourable before using. Assemble and bake within 2 hours of serving for best texture.

Store leftover caramelized sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes, adding a splash of water if the syrup has thickened too much, or microwave individual portions for 1-2 minutes until warmed through.