Orange-Glazed Sweet Potatoes

Name: Orange-Glazed Sweet Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
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

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

Directions

In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly.
In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes.
In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

Editor's Note: This dish may be prepared 4-6 hours ahead. Cover and refrigerate the potatoes and topping separately. Sprinkle topping over potatoes just before baking. Bake for 35-40 minutes.

Originally published as Orange-Glazed Sweet Potatoes in Country Woman November/December 1997

Reviews

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Average Rating:

Carol Z.

Nov 21, 2012

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.
angelasandoval

Oct 10, 2011

Perfect! Great flavor and not overly sweet, and the topping is wonderful and crispy!
Kris Countryman

May 18, 2010

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.
ajjohnson

Nov 27, 2008

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.