#LifesaThanksgivingFeast #orangeisthenewcranberry
recipe # 1
Orange & Brown Sugar-Glazed Sweet Potatoes
Serves 4 but easily doubled
(I have no photos but if anyone's made this that does, please share!)
Replace your everyday potatoes or your usual holiday sweet potato
👇
recipe # 1
Orange & Brown Sugar-Glazed Sweet Potatoes
Serves 4 but easily doubled
(I have no photos but if anyone's made this that does, please share!)
Replace your everyday potatoes or your usual holiday sweet potato
👇
1/
casserole with sweet potato wedges glazed in orange juice & brown sugar. Add a bit more warmth & complexity to this delicious side dish by adding a pinch of cinnamon or a grinding of black pepper to the pan while it cooks. The glazed potatoes can be cooked ahead of time
👇
casserole with sweet potato wedges glazed in orange juice & brown sugar. Add a bit more warmth & complexity to this delicious side dish by adding a pinch of cinnamon or a grinding of black pepper to the pan while it cooks. The glazed potatoes can be cooked ahead of time
👇
2/
and gently reheated over low heat, basting the potatoes as they warm, just before serving.
This recipe is from my cookbook Orange Appeal
👇
and gently reheated over low heat, basting the potatoes as they warm, just before serving.
This recipe is from my cookbook Orange Appeal
👇
3/
INGREDIENTS
4 medium whole sweet potatoes, unpeeled
2 oranges, juiced, about 3/4 cup (185 ml)
Zest of 1 orange
5 tablespoons (2.6 ounces / 75 grams) unsalted butter
1/4 cup (1.8 ounces / 50 grams) dark brown sugar
2 to 3 tablespoons lightly toasted flaked coconut or
👇
INGREDIENTS
4 medium whole sweet potatoes, unpeeled
2 oranges, juiced, about 3/4 cup (185 ml)
Zest of 1 orange
5 tablespoons (2.6 ounces / 75 grams) unsalted butter
1/4 cup (1.8 ounces / 50 grams) dark brown sugar
2 to 3 tablespoons lightly toasted flaked coconut or
👇
4/
slivered almonds, for garnish, optional
Cook the sweet potatoes in boiling water until just cooked through & tender - but not mushy - and they can be easily pierced through to the center with a fork or skewer, about 25–35 minutes depending on the size of the potatoes.
👇
slivered almonds, for garnish, optional
Cook the sweet potatoes in boiling water until just cooked through & tender - but not mushy - and they can be easily pierced through to the center with a fork or skewer, about 25–35 minutes depending on the size of the potatoes.
👇
5/
Remove the potatoes from the water, drain and, when cool enough to handle, peel & trim the ends. Cut each potato into 8 equal-size lengthwise wedges.
Heat the juice, zest, butter, & sugar in a skillet wide enough to hold all of the potato wedges in 1 layer.
👇
Remove the potatoes from the water, drain and, when cool enough to handle, peel & trim the ends. Cut each potato into 8 equal-size lengthwise wedges.
Heat the juice, zest, butter, & sugar in a skillet wide enough to hold all of the potato wedges in 1 layer.
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6/
When the butter has melted & the mixture has come to a simmer, add the potatoes making sure that they are mostly submerged in the liquid, & cook slowly over low heat, basting frequently, gently turning them over occasionally, until the potatoes are glazed & the liquid
👇
When the butter has melted & the mixture has come to a simmer, add the potatoes making sure that they are mostly submerged in the liquid, & cook slowly over low heat, basting frequently, gently turning them over occasionally, until the potatoes are glazed & the liquid
👇
7/
has reduced to a thick sauce, about 15–20 minutes.
Serve, if you like, topped with flaked coconut or slivered almonds or coarsely chopped pecans.
Let me know if you make this recipe...share photos!
#OrangeAppeal
has reduced to a thick sauce, about 15–20 minutes.
Serve, if you like, topped with flaked coconut or slivered almonds or coarsely chopped pecans.
Let me know if you make this recipe...share photos!
#OrangeAppeal
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