Sweet Potatoes with Orange Glaze
Sweet Potatoes with Orange Glaze
Sweet Potatoes with Orange Glaze
This is an easy recipe, the original called for the sweet potatoes to be boiled. I only use fresh sweet potatoes and I roast mine, roasting gives them a firmer texture. Avoiding the usual mushy mess you usually get when using canned yams. This isn’t just a good Thanksgiving recipe, it’s good any time that the weather is cold.
Sweet Potatoes with Orange Glaze
I think this will make enough for 10 to 12 people. You can't really eat so much and there are always more vegetable dishes that accompany a big Thanksgiving meal.
Ingredients
- 3 kilos sweet potatoes
- 1-2 tbsp tbsp veg oil to coat the sweet potatoes
- 225 gr soft brown sugar (only the soft variety)(Farin Sukar in Sweden)
- ½ tbsp cinnamon ground
- ½ tsp nutmeg ground
- ½ tsp clove ground
- 230 gr apricot jam or marmalade
- 1 large orange grated rind and juice
- 2 tbsp butter at room temp, be generous.
- ½ tsp salt
- freshly grated black pepper
Instructions
- Preheat the oven to 175°C or 375°F
- Take the sweet potatoes and rub them lightly with vegetable or olive oil and place them in a roasting pan in the center of the oven. Roast them for 35 minutes to 1 hour depending on the size of the sweet potatoes.
- While the potatoes are in the oven combine in a bowl all the dry ingredients and use your fingers to break up the brown sugar and to mix it all well.
- In a small sauce pan big enough to hold all the liquid ingredients heat the butter, orange juice, and apricot jam - do not let it boil.
- Add all the dry ingredients to the hot mixture and mix well to dissolve the brown sugar.
- When the sweet potatoes are roasted leave them aside to cool down until they are easier to handle. Then with the point of a sharp knife begin to peel them, cut into large chunks as in the picture above and set them aside.
To assemble
- Butter a baking dish large enough to hold all the ingredients. Put all the chunks of sweet potato into the baking dish. Pour the hot sugar mixture over the potatoes being sure to coat all of them.
- Bake at 175°C or 375°F for 30 to 35 minutes and serve.
Notes
Sweet potatoes roast quicker than white potatoes. 35 minutes should be enough but you can always check them with the tip of a sharp knife to see if they are done. Roasting them with their skins on improves their flavor.
It's also important not to boil the sugar mixture, heating it is really to dissolve the sugar, if it boils it will kill the orange flavor. You can't really boil orange juice, it becomes flat and not at all fresh.
One more thing, there is a difference between yams and sweet potatoes. You often find yams canned but not whole sweet potatoes. I find canned yams far too soft for this recipe. Yams also are nutritionally poor in vitamins and in particular vitamin A. Fresh raw Sweet potatoes are far superior in both texture and nutrition.
Nutrition
Calories: 434kcalCarbohydrates: 96gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 6mgSodium: 209mgPotassium: 1231mgFiber: 10gSugar: 45g
Tried this recipe?Let us know how it was!
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