**Country Glazed Sweet Potatoes: A Sweet and Savory Side Dish**
Sweet potatoes are a versatile vegetable that can be enjoyed in many different ways. This recipe for Country Glazed Sweet Potatoes is a delicious and easy side dish that is perfect for any occasion. The sweet potatoes are roasted until tender and then glazed with a mixture of butter, brown sugar, cinnamon, and nutmeg. This creates a sweet and savory flavor that is sure to please everyone at the table.
This recipe also includes instructions for making a variety of other glazed sweet potato dishes, such as Honey Glazed Sweet Potatoes, Maple Glazed Sweet Potatoes, and Cranberry Glazed Sweet Potatoes. Each of these recipes has its own unique flavor profile, so you can choose the one that best suits your taste buds.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile sweet potatoes. They are a great addition to any meal, and they are also a healthy and nutritious snack.
SWEET AND SPICY GLAZED SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
- Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
- Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.
GLAZED SWEET POTATOES
For a crowd-pleasing side dish, try Patrick and Gina Neely's Glazed Sweet Potatoes for Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
- Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
- Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
GLAZED SWEET POTATOES
Steps:
- Preheat oven to 350 degrees. In a butter baking dish, spread out sweet potatoes. In a small sauce pan, stir together orange juice, honey, salt and rum. Bring mixture to a simmer and pour over potatoes. Cover dish with foil and bake 45 minutes or until tender. Baste the potatoes occasionally with liquid.
GLAZED SWEET POTATOES WITH BROWN SUGAR
Sweet potatoes are cooked in the skillet with brown sugar and butter, along with other seasonings. Skillet sweet potato recipe with brown sugar.
Provided by Diana Rattray
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Peel the sweet potatoes and cut them into 1/2-inch to 1-inch-thick slices.
- Place the sweet potato slices in a saucepan and cover with water. Bring to a boil and cook for about 12 minutes, or until just tender. Alternatively, roast the sweet potato slices in a 375 F oven for about 25 minutes.
- In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer over low heat for 5 minutes.
- Add the sliced sweet potatoes to the brown sugar mixture. Simmer for 10 minutes, or until well glazed, turning frequently to keep them from scorching.
Nutrition Facts : Calories 189 kcal, Carbohydrate 40 g, Cholesterol 8 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 117 mg, Sugar 28 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOUTHERN CANDIED SWEET POTATOES
Traditional sweet potato recipe. It is usually served as a side dish.
Provided by Pam Reed
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Peel the sweet potatoes and cut them into slices.
- Melt the butter in a heavy skillet and add the sliced sweet potatoes.
- Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 79.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 179.5 mg, Sugar 43 g
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
COUNTRY GLAZED SWEET POTATOES
I created this recipe so I could use some of the VIETNAMESE CINNAMON I had ordered, to go with my Smothered Cabbage with Carrots & Onion Dinner. In my opinion there is a WORLD of difference in the aroma & flavor of this cinnamon when compared to regular. The Vanilla Bean Paste also blends well with the light corn syrup used in...
Provided by Rose Mary Mogan
Categories Potatoes
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Peel and chunk potatoes into large chunk pieces. Place them in a large pot, cover with water and cook for 10 minutes only. Potatoes should be still firm to touch and not completely cooked through.
- 2. I used my electric skillet for the recipe this time, but I also love using a cast Iron skillet for it's even temperature cooking. Add in the corn syrup, vanilla Bean Paste, Brown Sugar, VIETNAMESE CINNAMON & soften butter, heat just until butter melts, then stir to blend mixture together.
- 3. Once butter is melted and mixture begins to slowly simmer, add in the orange juice, apple juice or water, and stir.
- 4. Now add in the partially cooked potatoes, lower the heat setting to low, and continue to cook slowly.
- 5. Continue cooking and stir to prevent potatoes from sticking to bottom of skillet, REMEMBER YOU MUST COOK SLOWLY, SO BE PATIENT. Glaze will gradually begin to caramelize and thicken, continue glazing and coating the potatoes, moving in skillet to prevent sticking to the bottom. Should take between 45 minutes to an hour, to peak at the optimum point.
- 6. Serve while still hot. You will not believe how much flavor these potatoes have.
- 7. NOTE: Vietnamese Cinnamon is also called Saigon Cinnamon, it has a higher oil content , is sweeter, and much more aromatic, & has a stronger flavor, you will notice the difference in how aromatic it is right away. My next project is Cinnamon Rolls.
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
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts :
Tips:
- Choose firm and evenly shaped sweet potatoes for the best results.
- Scrub the sweet potatoes thoroughly before cooking to remove any dirt or debris.
- Pierce the sweet potatoes with a fork before baking to help them cook evenly.
- Bake the sweet potatoes until they are tender when pierced with a fork, about 45 minutes to an hour.
- Allow the sweet potatoes to cool slightly before handling them.
- Use a sharp knife to cut the sweet potatoes in half lengthwise.
- Scoop out the flesh of the sweet potatoes, leaving a 1/2-inch border.
- Mash the sweet potato flesh with a fork or potato masher until smooth.
- Add the butter, milk, brown sugar, cinnamon, nutmeg, and salt to the mashed sweet potatoes and stir until well combined.
- Transfer the sweet potato mixture to the sweet potato shells and top with the pecan crumble.
- Bake the sweet potatoes until the pecan crumble is golden brown and the sweet potato mixture is bubbly, about 20 minutes.
- Serve the sweet potatoes warm with additional butter and maple syrup, if desired.
Conclusion:
This classic Southern dish is a delicious and easy side dish that is perfect for any occasion. The sweet potatoes are tender and flavorful, and the pecan crumble topping adds a crunchy and nutty flavor. This dish is sure to be a hit with your family and friends.
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