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.
1/4 cup unsalted butter
3/4 cup packed dark brown sugar
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (3-inch) cinnamon stick
4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
How to Make It
Preheat oven to 400°.
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.
I have made these for several years. The easiest way to coat the potatoes is to put them in large ziplock bag, and then add the melted butter/other ingredients. Shake VERY well to coat, but this is easy and not messy!
I didn't have the same success as other reviewers with this recipe. I also made ahead of time, and wedges weren't coated, but rather soft and gooey. It was okay, but I'm still looking for my perfect sweet potato recipe.
Everyone loved this! I've made it for Thanksgiving two years in a row now and even people who claimed they didn't like sweet potatoes went back for seconds. This year I added some chopped pecans before baking and they were a great addition. I made it two days ahead and they kept well. Just had to reheat them for about 30 minues.
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