Glazed Sweet Potatoes

GLAZED SWEET POTATOES

a really versatile side dish

Time: 60 minutes

Steps:

  • slice peeled sweet potatoes into rounds
  • place in a saucepan with a little boiling water to just cover
  • simmer until tender about 30 minutes
  • remove and drain
  • place slices in an oven-proof dish
  • add bits of butter , sugar , grated orange peel and juice
  • sprinkle with nutmeg and add cinnamon sticks
  • bake at 200c for a further 20 minutes
  • excellent served with roast chicken or a wintry pot roast


Glazed Sweet Potatoes image

Number Of Ingredients: 7

Ingredients:

  1. sweet potatoes
  2. butter
  3. soft brown sugar
  4. orange rind
  5. orange, juice of
  6. nutmeg
  7. cinnamon sticks


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.

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.


Glazed Sweet Potatoes image

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


SWEET AND SPICY GLAZED SWEET POTATOES

Recipe From foodnetwork.com

Provided by Trisha Yearwood

Time 1h10m

Yield 4 to 6 servings

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
  • Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
  • Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.


Sweet and Spicy Glazed Sweet Potatoes image

Number Of Ingredients: 12

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 tablespoons honey
  • 2 1/2 pounds sweet potatoes, cut into 1-inch chunks (about 6 cups)
  • 1/4 cup Thai sweet chili sauce
  • 1 teaspoon crushed red pepper flakes
  • 2 dashes hot sauce
  • 1/4 cup toasted pecans, chopped
  • 3 scallions, chopped


MAPLE-GLAZED SWEET POTATOES

This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Maple-Glazed Sweet Potatoes image

Number Of Ingredients: 5

Ingredients:

  • 3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup pure maple syrup
  • Coarse salt and freshly ground pepper
  • Small sprigs fresh thyme, for garnish


CLASSIC CANDIED SWEET POTATOES

This is the classic sweet potato recipe that my grandmother serves each year for Thanksgiving and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!

Recipe From allrecipes.com

Provided by MICHELLERENE

Time 1h50m

Yield 8

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
  • Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
  • Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.


Classic Candied Sweet Potatoes image

Number Of Ingredients: 5

Ingredients:

  • 6 yellow-fleshed sweet potatoes
  • ½ cup butter
  • 1 cup packed brown sugar
  • ½ cup water
  • 1 teaspoon salt


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

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.


COUNTRY GLAZED SWEET POTATOES image

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


FAST CANDIED SWEET POTATOES

Make and share this Fast Candied Sweet Potatoes recipe from Food.com.

Recipe From food.com

Provided by MizzNezz

Time 40m

Yield 4-6 serving(s)

Steps:

  • Drain off all but 1/4 cup liquid from potatoes.
  • In medium saucepan melt butter.
  • Add sugar and reserved liquid.
  • Add potatoes.
  • Stir to coat.
  • Pour into medium casserole.
  • Sprinkle with marshmallows.
  • Add pecans if using.
  • Put in oven and bake at 350 degrees till brown (30 minutes).


Fast Candied Sweet Potatoes image

Number Of Ingredients: 5

Ingredients:

  • 2 (15 ounce) cans sweet potatoes
  • 1/2 cup brown sugar
  • 1/4 cup butter or 1/4 cup margarine
  • 1 cup miniature marshmallow
  • 1/4 cup chopped pecans (optional)


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

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.


Brown Sugar-Glazed Sweet Potatoes with Marshmallows image

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


MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Parsnips adds variety and fragrance to sweet potatoes.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 45m

Steps:

  • Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
  • On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
  • In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.


Maple-Glazed Parsnips And Sweet Potatoes image

Number Of Ingredients: 7

Ingredients:

  • 1 1/4 pounds parsnips
  • 1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • Chopped parsley, (optional)


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

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.


Sweet Potatoes With Tsimmes Glaze image

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


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