Best 13 Glazed Sweet Potatoes With Brown Sugar And Lime Recipes

GLAZED SWEET POTATOES

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.

CANDIED SWEET POTATOES

Steps:

• Peel then slice the sweet potatoes into 1/2 inch thick slices. Place in a greased 9×13 inch or other 3 quart baking dish. Sprinkle salt on top and toss to coat. I just use nonstick spray to grease.
• Preheat oven to 375°F (191°C).
• Cut stick of butter in half. (Helps it melt easier.) Combine all the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger into a medium saucepan over medium heat. Cook and stir until the butter has melted. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring. Remove sauce from heat and stir in the vanilla extract. (And orange zest, if using.)
• Pour sauce over potatoes and toss to coat.
• Bake for 1 hour, stopping and stirring the sweet potatoes every 20 minutes. After the first 20 minutes, I cover the dish with aluminum foil so the potatoes bake evenly.
• Remove from the oven, sprinkle with rosemary and sea salt (if using), then cool uncovered for 10 minutes before serving. The sauce is thin right out of the oven but thickens as it cools.
• Cover and store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration, but thins out as you warm the leftovers up. Simply warm in the microwave.

GLAZED SWEET POTATOES WITH BROWN SUGAR AND LIME

Steps:

• In a large skillet, heat oil over medium-high. Add sweet potatoes; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, packed brown sugar, and fresh lime juice; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until sweet potatoes are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
• Transfer to a baking sheet and roast until fork tender, 25 minute.
• Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
• Once potatoes are tender, coat with glaze and roast 5 minutes more.
• Garnish with cilantro.

GLAZED SWEET POTATOES

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.

BROWN SUGAR-GLAZED SWEET POTATOES

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain., Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins; bring to a boil, stirring frequently. Remove from heat. If desired, stir in brandy., Transfer sweet potatoes to a greased 8-in. square baking dish; top with apple mixture. Bake, uncovered, 25-30 minutes or until bubbly and sweet potatoes are tender, basting occasionally with sauce.

GLAZED SWEET POTATOES WITH BROWN SUGAR

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.

BROWN SUGAR ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Cut potatoes into 1" cubes and toss with remaining ingredients including the butter.
• Roast on prepared baking sheet for 35-40 minutes or until tender, stirring after the first 20 minutes.

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

Steps:

• Drain sweet potatoes.
• Cut into smaller chunks and place them in a 4-5 quart slow cooker.
• Add butter, brown sugar, orange juice, salt, cinnamon and stir well.
• Cover and cook on low for 4-5 hours.

GRAMMA'S GLAZED CANDIED SWEET POTATO SLICES

Steps:

• Submerge potatoes in water. Bring to a boil & simmer until they are a cooked a little more than half way through. Check with a tooth pick.
• *** It is important to NOT overcook because they will continue to cook when simmering in the brown sugar glaze.
• When done boiling, pour off all the hot water and run cold water over them until they are cooled off. Do this as quickly as possible, running and changing the water until the potatoes are completely cold. This may take a few minutes. Drain. They can now rest for hours if need be.
• In an electric skillet, slowly melt butter until completely melted.
• Add enough light brown sugar to absorb all the butter.
• (I am not 100% of the amount listed above). Continue to use a low/medium heat until all the brown sugar melts and is no longer grainy. This can take up to an hour. You can let it bubble a bit around the edges but not too hard. Continually stirring w/ a spatula.
• In the mean time: peel your potatoes. I do this GENTLY with a paring knife.
• Slice thickly at least 3/4". If you cut them too thin, they will fall apart while cooking. Set aside in single layers.
• Once the sugar is ready & gooey, no longer grainy, place the slices, one by one, side by side, in the skillet. DO NOT move them around until ready to flip.
• When the edges of the slices are gathering a candy coating and darkening, flip them. The 2nd side will not take as long to cook.
• Gently lift out and place in a single layer on a warmed serving platter. I use a pie server to serve.

BROWN SUGAR GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Arrange potatoes in a 13x9x2-inch baking dish.
• Combine sugar, butter and spices in a heavy small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves.
• Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally - about 20 minutes.
• Increase oven temperature to 500°F Top potatoes with marshmallows and nuts. Return to oven and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

CITRUS-GLAZED SWEET POTATOES

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.