Easy as pie and always a hit. Using fresh squeezed orange juice makes a difference.
Orange-Glazed Sweet Potatoes
Photo: Iain Bagwell; Styling: Heather Chadduck
Yield: Makes 8 servings
More From Southern Living
Total: 1 Hour, 5 Minutes
- 6 medium-size sweet potatoes (about 4 lb.)
- 1/4 cup firmly packed dark brown sugar
- 1/2 teaspoon orange zest
- 1 cup fresh orange juice
- 2 tablespoons butter, melted
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1. Preheat oven to 325°. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
- 2. Stir together brown sugar and next 5 ingredients; pour over potatoes. Cover with aluminum foil.
- 3. Bake at 325° for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
- Make Ahead: Cover and chill cooked potatoes up to 1 day. To reheat, let stand at room temperature 1 hour. Bake, covered with foil, at 350° for 20 minutes.
- Brought to the table by cookbook authors Matt Lee and Ted Lee (adapted from The Lee Bros. Simple Fresh Southern cookbook).
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