Becky Luigart-Stayner; Melanie J. Clarke
Yield
12 servings (serving size: 2/3 cup)

Make this tasty brown sugar-glazed sweet potato side dish up to two days ahead, and store, covered, in the refrigerator. Reheat at 350°, covered, for 20 minutes or until heated through; if desired, finish the dish under the broiler to recrisp the edges of the sweet potato.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan coated with cooking spray. Bake at 400° for 40 minutes or until tender, stirring after 20 minutes.

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