Brown Sugar & Orange Glazed Sweet Potatoes

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I’m not waiting another whole year.

Maybe I won’t gorge myself next Thanksgiving if I treat myself between now and then to a delicious fancy dish like glazed sweet potatoes. I mean sweet potatoes and yams are available at the grocery store all year long.

And so are marshmallows and orange zest.

I know, right?

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Well, initially I squiggled my nose at the thought of zest on my yams… but now I prefer them this way.

Just ask my brother-in-law who gushed over them this past holiday. He told me about the time he bought a can of yams, warmed them in a pan, took a big bite, then right there at the Thanksgiving dinner table, seated next to me elbow-to-elbow… he made a squiggle face.

And I knew just what he meant. His expression said it all.

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I fell for the photo on the can once, too.  Canned sweet potatoes need help.

Now this dish isn’t about canned yams. It’s all about freshly peeled sweet potato medallions drizzled in candied brown sugar sauce with a hint of orange peel zested in, then baked with pecans and toasted marshmallows on top.


Just ask my brother-in-law who had seconds then took a helping home for later. He’s the one I’m going to bake them for over Christmas and Easter and a few more times before Thanksgiving next fall.

Mostly because he loves them, and mainly because he’s the best brother-in-law who happens to make squiggly faces when he tells a story… just like me.

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Brown Sugar & Orange Glazed Sweet Potatoes

5-6 sweet potatoes (yams), about 4 lbs, peeled, cut into round medallions
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
pinch of ground ginger
orange zest (about 1/8 to 1/4 tsp or to taste)
2 cups miniature marshmallows
1 cup chopped pecans

Preheat oven to 350°F. Layer potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Add orange zest and mix. 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, about 15 minutes. Baste syrup over top then add marshmallows and pecans. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3-5 minutes. Keep an eye on them.


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