Brown Sugar-Glazed Sweet Potato Wedges

Name: Brown Sugar-Glazed Sweet Potato Wedges
Yield: 12 servings (serving size: 2/3 cup)
Ingredients: ¼ cup unsalted butter; ¾ cup packed dark brown sugar; ¼ cup water; 1 teaspoon salt; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 1 (3-inch) cinnamon stick; 4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges; Cooking spray

4 Ratings
4 Reviews

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.

By Diane Morgan

Recipe by Cooking Light November 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:

12 servings (serving size: 2/3 cup)

Nutrition Info

Ingredients

¼ cup unsalted butter
¾ cup packed dark brown sugar
¼ cup water
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 (3-inch) cinnamon stick
4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
Cooking spray

Directions

Step 1
Preheat oven to 400°.

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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.

Nutrition Facts

Per Serving:

182 calories; calories from fat 19%; fat 3.9g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.2g; protein 1.7g; carbohydrates 36.1g; fiber 3g; cholesterol 10mg; iron 0.8mg; sodium 211mg; calcium 44mg.

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KMCastor

11/26/2014

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!

mhmolinaro

11/22/2009

I made this 2 years in a row for Thanksgiving and my mother said yesterday - you are making those sweet potatoes again, aren't you? They are SO good!

sirrah231

06/25/2009

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.

RebeccaCH

12/09/2008

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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