Orange Glazed Sweet Potatoes
These orange glazed sweet potatoes are baked with fresh orange juice, brown sugar, maple syrup and warm spices for a sweet, citrusy holiday side dish.
Servings: 8
Ingredients
- 6 sweet potatoes medium
- ½ Cup butter
- 1 Cup brown sugar
- ½ Cup orange juice freshly squeezed
- 1/3 Cup maple syrup
- 1 Tablespoon orange zest
- 1 Teaspoon salt
- 1 Teaspoon ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground ginger
- ½ Teaspoon thyme leaves fresh, plus more for garnish
- flaky sea salt for garnish, optional
- nonstick cooking spray as needed
Instructions
- Preheat the oven to 350°F.
- Peel and slice the sweet potatoes about ¼-inch thick.
- Spray an oven-safe dish (cast iron or similar) with cooking spray.
- Gather the potatoes into stacks and layer them around the pan, to form 2 large rings. Fill in the middle with the extra potatoes.
- Combine the butter, brown sugar, orange juice, maple syrup, orange zest, salt, cinnamon, nutmeg, ginger, and thyme leaves in a saucepan.
- Cook for 4 to 5 minutes or until the sauce begins to bubble. Pour the sauce over the potatoes.
- Cover with foil and bake for 45 minutes.
- Remove the foil and continue baking for another 15 minutes, basting the potatoes with the glaze from the bottom of the pan a couple of times.
- If the tops of the potatoes are not browned enough, keep baking for another 10 to 15 minutes.
- Remove the sweet potatoes from the oven and sprinkle over some more thyme and flaky sea salt if liked. Serve immediately.
Keeping the slices close to ¼-inch thick helps them cook evenly and makes the rings easier to arrange.
Heat the glaze only until it begins to bubble. Reducing it too far can make it too thick to pour between the potato slices.
Notes
Slice them evenly: I look for long, similarly sized sweet potatoes and cut them about ¼-inch thick so they cook at roughly the same rate and arrange neatly in the pan.
Don't reduce the glaze too far: Heat it only until it begins to bubble. If it gets thick like caramel in the saucepan, it won't pour evenly between the potato slices.
Baste near the end: Once the foil comes off, spoon some of the glaze from the bottom of the pan over the potatoes a couple of times.
Check for tenderness, not just color: If the potatoes aren't tender after the uncovered baking time, give them another 10 to 15 minutes.
Make them ahead: Bake the potatoes up to 2 days ahead and refrigerate them. Reheat uncovered at 350°F until hot.
Don't reduce the glaze too far: Heat it only until it begins to bubble. If it gets thick like caramel in the saucepan, it won't pour evenly between the potato slices.
Baste near the end: Once the foil comes off, spoon some of the glaze from the bottom of the pan over the potatoes a couple of times.
Check for tenderness, not just color: If the potatoes aren't tender after the uncovered baking time, give them another 10 to 15 minutes.
Make them ahead: Bake the potatoes up to 2 days ahead and refrigerate them. Reheat uncovered at 350°F until hot.
Nutrition
Calories: 305kcal | Carbohydrates: 73g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 409mg | Potassium: 695mg | Fiber: 5g | Sugar: 44g | Vitamin A: 24113IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 1mg
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