Candied Sweet Potatoes
Sweet potatoes baked in a glaze of orange juice, dark brown sugar, maple syrup and butter, topped with orange slices, at 350°F for 20 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's candied sweet potatoes get their glaze from orange juice, dark brown sugar, maple-flavored syrup and butter, boiled together until syrupy and poured over the potatoes. Orange slices on top make it pretty and add a bright citrus note.
Use fresh sweet potatoes or a large can of sweet potatoes.
Ingredients
Glaze
- 3/4 cup orange juice
- 1/3 box dark brown sugar
- 1/2 cup Vermont Maid type maple syrup
- 2 tablespoons butter
Potatoes
- 3 large sweet potatoes, or 1 large can of Kelly's sweet potatoes
- Orange slices
Instructions
- Make the glaze. Bring the orange juice, brown sugar, syrup and butter to a full rolling boil in a heavy-duty pot. Simmer 5 minutes, watching carefully.
- Prepare the potatoes. Peel and slice the sweet potatoes, or drain the canned sweet potatoes, and place them in a buttered casserole.
- Glaze and bake. Pour the glaze over the casserole and place orange slices on top. Bake at 350°F for 20 minutes.
Tips
- Twenty minutes is enough for canned sweet potatoes, which are already cooked. If you use fresh, boil the slices until just tender first.
- A third of a 1-pound box of brown sugar is about 3/4 cup packed.
More vegetables and side dishes
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