Orange-Glazed Sweet Potatoes
Sweet potatoes are such a nutritious vegetable and this recipe makes it absolutely delicious. The topping makes it irresistible.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Ingredients
- 4 medium sweet potatoes (2 to 2-1/4 pounds), peeled and cut into 1/4-inch slices
- 1/2 cup orange juice
- 6 tablespoons butter
- 1/4 cup packed brown sugar
- 1/4 cup maple syrup or honey
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- TOPPING:
- 1/3 cup old-fashioned oats
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1/4 cup chopped pecans
Reviews
I have been making this recipe since I first found it in TOH magazine, a long time ago. No one has ever asked me to bring anything different to Thanksgiving dinner since then. We all love it. I cut back on the syrup about 1/3 as it is pretty juicy to transport. I have also added a sprinkling of dried cranberries to the topping along with the nuts. It adds color & additional flavor to the dish. We eat the leftovers, if there are any for breakfast. Couldn't find my copy this year. So glad to find it online. I cook the potatoes whole & unpeeled the night before, so they are cook to peel in the morning. One time I overcooked the potatoes. I mashed them with the syrup & seasonings. Added the topping. Turned out just as terrific.
Perfect! Great flavor and not overly sweet, and the topping is wonderful and crispy!
Next time I make this I'll cut back on the butter. There was more than I liked in this recipe. It was very tasty but I'm sure it was very high in fat and calories. I served some of the sauce over ham.
I used this recipe for Thanksgiving and everyone loved it. Very easy to do. I actually prepared it the day before and then added the topping just before baking.