Glazed Sweet Potatoes
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Recipe From tasteofhome.com
Provided by Taste of Home
Time 1h
Yield 5 servings.
Categories Side Dishes
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Number Of Ingredients: 5
Ingredients:
- 2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
- 1/4 cup butter, cubed
- 1/4 cup maple syrup
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
MAPLE GLAZED SWEET POTATOES
Sweet potatoes made with brown sugar and maple syrup. A family favorite that everyone enjoys. If you're not cooking for a vegetarian crowd, you can top these with marshmallows as well.
Recipe From allrecipes.com
Provided by Wendy
Yield 6
Categories Side Dish,Vegetables,Sweet Potatoes
Steps:
- Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
- Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.
- When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.
- In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.
- Bake 5 to 7 minutes, until top is lightly browned.
Number Of Ingredients: 6
Ingredients:
- 2 ½ sweet potatoes
- 3 tablespoons butter
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons flaked coconut
- ⅓ cup chopped pecans
OVEN ROASTED GLAZED SWEET POTATOES
Make and share this Oven Roasted Glazed Sweet Potatoes recipe from Food.com.
Recipe From food.com
Provided by Marie
Time 1h5m
Yield 6 serving(s)
Categories Yam/Sweet Potato
Steps:
- Preheat the oven to 375°.
- Toss the potatoes with the oil and season lightly with salt and pepper to taste.
- Bake for 35 minutes.
- While the potatoes are baking, place the butter, brown sugar, zest and lemon juice in a small pan over medium heat.
- Cook until the butter is melted and all is combined.
- Remove the potatoes from the oven and toss with the butter mixture.
- Return potatoes to oven and continue cooking for 10 minutes or until the potatoes are cooked through and glazed.
Number Of Ingredients: 7
Ingredients:
- 6 large sweet potatoes, peeled and cut into 2-inch cubes
- 2 tablespoons olive oil
- salt and pepper
- 4 tablespoons butter
- 1 cup brown sugar
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
GLAZED SWEET POTATOES
Make and share this Glazed Sweet Potatoes recipe from Food.com.
Recipe From food.com
Provided by weekend cooker
Time 4h10m
Yield 4 sweet potato servings, 4 serving(s)
Categories Yam/Sweet Potato
Steps:
- Drain sweet potatoes.
- Cut into smaller chunks and place them in a 4-5 quart slow cooker.
- Add butter, brown sugar, orange juice, salt, cinnamon and stir well.
- Cover and cook on low for 4-5 hours.
Number Of Ingredients: 6
Ingredients:
- 3 (15 ounce) cans sweet potatoes, drained
- 1/4 cup butter, melted
- 2 cups packed brown sugar
- 1/3 cup orange juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Recipe From epicurious.com
Yield Serves 8
Categories Side,Bake,Thanksgiving,Vegetarian,Kid-Friendly,Almond,Sweet Potato/Yam,Bon Appétit,Wheat/Gluten-Free,Peanut Free,Soy Free,Small Plates
Steps:
- Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
- Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
Number Of Ingredients: 9
Ingredients:
- 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
- 2/3 cup packed golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 2 cups miniature marshmallows
- 1/2 cup sliced almonds
COUNTRY GLAZED SWEET POTATOES
I created this recipe so I could use some of the VIETNAMESE CINNAMON I had ordered, to go with my Smothered Cabbage with Carrots & Onion Dinner. In my opinion there is a WORLD of difference in the aroma & flavor of this cinnamon when compared to regular. The Vanilla Bean Paste also blends well with the light corn syrup used in...
Recipe From justapinch.com
Provided by Rose Mary Mogan
Time 1h20m
Categories Potatoes
Steps:
- 1. Peel and chunk potatoes into large chunk pieces. Place them in a large pot, cover with water and cook for 10 minutes only. Potatoes should be still firm to touch and not completely cooked through.
- 2. I used my electric skillet for the recipe this time, but I also love using a cast Iron skillet for it's even temperature cooking. Add in the corn syrup, vanilla Bean Paste, Brown Sugar, VIETNAMESE CINNAMON & soften butter, heat just until butter melts, then stir to blend mixture together.
- 3. Once butter is melted and mixture begins to slowly simmer, add in the orange juice, apple juice or water, and stir.
- 4. Now add in the partially cooked potatoes, lower the heat setting to low, and continue to cook slowly.
- 5. Continue cooking and stir to prevent potatoes from sticking to bottom of skillet, REMEMBER YOU MUST COOK SLOWLY, SO BE PATIENT. Glaze will gradually begin to caramelize and thicken, continue glazing and coating the potatoes, moving in skillet to prevent sticking to the bottom. Should take between 45 minutes to an hour, to peak at the optimum point.
- 6. Serve while still hot. You will not believe how much flavor these potatoes have.
- 7. NOTE: Vietnamese Cinnamon is also called Saigon Cinnamon, it has a higher oil content , is sweeter, and much more aromatic, & has a stronger flavor, you will notice the difference in how aromatic it is right away. My next project is Cinnamon Rolls.
Number Of Ingredients: 7
Ingredients:
- 2 1/2-3 lb sweet potatoes, peeled & cut into large chunks
- 6 Tbsp butter,softened
- 1/2 c light brown sugar, or white sugar
- 2/3 c light corn syrup
- 1 Tbsp vanilla bean paste or vanilla extract
- 1/3 c orange juice, apple juice or water
- 2 tsp vietnamese cinnamon, or regular cinnamon
ORANGE GLAZED SWEET POTATOES
The orange juice makes this a tasty dish. Even people who are not fond of sweet potatoes like this one. Give it a try!
Recipe From allrecipes.com
Provided by Cindy Callentine
Yield 6
Categories Side Dish,Vegetables,Sweet Potatoes
Steps:
- Pare and halve sweet potatoes.
- Combine peel, juice, corn syrup, and brown sugar.
- Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.
Number Of Ingredients: 9
Ingredients:
- 6 sweet potatoes
- ¾ cup boiling water
- 1 teaspoon salt
- 3 tablespoons butter
- ½ tablespoon orange zest
- 1 tablespoon orange juice
- ¾ cup light corn syrup
- ¼ cup packed brown sugar
- 3 orange slices, halved
SWEET POTATOES WITH TSIMMES GLAZE
Traditional tsimmes is a stew of sorts that includes sweet potatoes, carrots, one or two kinds of dried fruits, and spices. It's usually served as a side dish at Rosh Hashanah, the Jewish New Year, but it also makes frequent appearances on the Passover Seder table. The word "tsimmes" sometimes means a fuss or commotion, or even a muddle. This version is anything but fussy and definitely not muddled. Here, halved sweet potatoes are simply roasted and served with a scrumptious glaze that includes prunes, orange juice, fresh ginger and a hit of lemon.
Recipe From cooking.nytimes.com
Provided by Susan Spungen
Time 45m
Yield 4 to 6 servings
Categories dinner, vegetables, side dish
Steps:
- Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.
- Rub the sweet potatoes with the oil and season with salt and pepper. Arrange on the pan cut sides down and roast on the low rack until nicely browned on the cut sides and a paring knife inserted meets no resistance, 30 to 40 minutes. If they are getting too dark on the cut sides but are not yet done, turn them over.
- Meanwhile, combine the orange juice, half of the orange zest, lemon juice, honey, cinnamon, ginger, prunes and a big pinch of salt in a small saucepan. Bring to a boil, then turn down the heat to maintain a steady, low simmer. Cook, stirring and smashing a few prunes against the pan occasionally, until thick and syrupy about 15 minutes. Cover to keep warm.
- Arrange sweet potatoes on a serving platter cut sides up and spoon the glaze over top, rewarming with a splash of water to loosen, if needed. Sprinkle the remaining orange zest over the top.
Number Of Ingredients: 9
Ingredients:
- 4 small sweet potatoes (6 to 8 ounces each), halved lengthwise
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 2 navel or Cara Cara oranges, zested and juiced
- 1 tablespoon fresh lemon juice
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1 (1 1/2-inch) piece of fresh ginger, peeled and cut into fine slivers
- 1/2 cup bite-size pitted prunes, quartered
