Glazed Sweet Potatoes
Updated Nov. 1, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4medium sweet potatoes (about 1½ pounds total)
- ¾cup pineapple juice
- ¼cup packed light or dark brown sugar
- 1teaspoon vanilla extract
- ½teaspoon ground cinnamon
- 4tablespoons unsalted butter, cut into small pieces
Nutritional analysis per serving (6 servings)
184 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 2 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and peel the sweet potatoes, then cut crosswise into ½-inch-thick disks. Transfer the sweet potatoes to a medium or large saucepan and cover with water. Bring the sweet potatoes to a boil, then reduce the heat to medium. Cook until the sweet potatoes are al dente and you can pierce their flesh with a fork with pressure, about 5 minutes. Transfer the sweet potatoes to a large, oven-proof cast-iron skillet or Dutch oven.
- Step 2
Heat the oven to 375 degrees. Add the pineapple juice, brown sugar, vanilla and cinnamon to the skillet. Cook over medium until the sugar has dissolved; stir to combine. Arrange the sweet potatoes evenly in the skillet, then add the butter pieces on top.
- Step 3
Use an oven mitt to transfer the skillet to the oven and bake the sweet potatoes, uncovered, stirring occasionally, until tender and their flesh easily yields to the tines of a fork, 30 to 35 minutes.
- Step 4
Transfer the skillet to the stovetop and bring the liquid to a boil, then reduce to a hearty simmer. Cook, until the liquid forms a thick syrup and coats the sweet potatoes, about 3 minutes. Serve warm.
Private Notes
Comments
No need to heat ingredients then add sweet potatoes. After parboilng the sweet potatoes I just put everything altogether in a casserole and bake til potatoes are soft. They stay well in the fridge for a few days and just need to be heated up before serving. (sometimes I use OJ if I don't have pineapple juice). Less sweet but just as delicious as candied sweets.
I liked that these were less sweet than many other recipes, and the flavor combo was good. Con: I found the back and forth from oven to stovetop was less convenient than a traditional prep and bake method, especially when trying to attend to another dish on the stovetop.
These are seriously delicious. I used a high quality cold pressed pineapple juice and doubled the sauce, using vegan butter to accommodate a dairy allergy. I only prepared the sauce on the stove then dumped everything in a covered Pyrex and baked until cooked through. This method didn’t really produce a glaze but was easy, low maintenance and the flavor was incredible. Everyone raved, there were zero leftovers from my dinner party.
Maybe obvious: this works equally as well for carrots. Steamed them a bit in a little water (and drained/reserved water) before adding glaze ingredients.
Made this for family gathering. Even though I reduced the sugar, still quite sweet. Perhaps try again with only the pinapple juice. The cooking time for the sweet potatoes was much less than the recipe says. So I skipped the baking step.
I made these for Thanksgiving 2024. I thought they were delicious and would make them again. I actually made them a day ahead of time and just re-heated right before we ate. Delicious and simple!
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