Golden Sunshine on a Plate: Orange-Glazed Sweet Potatoes

The scent of sweet potatoes mingling with bright citrus has always been a warm embrace for me, reminiscent of family gatherings and the comforting hum of a busy kitchen. I recall one particular Thanksgiving, a bit chaotic and wonderfully so, when my grandmother decided to add a twist to the traditional sweet potato casserole. She’d found this recipe, tucked away in a well-loved Mennonite cookbook, and the aroma that wafted from the oven that evening was simply divine – a perfect balance of earthy sweetness and vibrant orange zest. It’s a dish that instantly transports me back, a reminder of simple pleasures and the joy of sharing delicious food.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Serves 6
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

This recipe celebrates the natural sweetness of sweet potatoes, enhanced by a luscious, zesty glaze.

• 8 medium sweet potatoes
• 1/2 teaspoon salt (for boiling)
• 1 cup brown sugar, packed
• 2 tablespoons cornstarch
• 1/2 teaspoon shredded orange rind
• 2 cups orange juice
• 1/2 cup raisins
• 6 tablespoons margarine
• 1/4 cup chopped walnuts

Equipment Needed

• Large pot for boiling potatoes
• 9×13-inch baking dish
• Medium saucepan
• Whisk or spoon for stirring
• Oven

Instructions

Creating these Orange-Glazed Sweet Potatoes is a straightforward process that yields a spectacular side dish, perfect for holidays or any meal where you want a touch of sunshine.

1. Begin by preparing your sweet potatoes. Place the 8 medium sweet potatoes in a large pot and cover them with water. Add 1/2 teaspoon salt to the water. Bring the water to a boil and cook the sweet potatoes until they are just tender. You’ll want them cooked through but not mushy, so a fork should be able to pierce them with ease. This step typically takes about 20-25 minutes, depending on the size of your potatoes.

2. Once cooked, carefully drain the sweet potatoes. Allow them to cool slightly until they are manageable enough to handle. While they are still warm, peel the sweet potatoes. Then, cut the peeled potatoes lengthwise into 1/2-inch slices.

3. Arrange the sliced sweet potatoes in a 9×13-inch baking dish. Try to layer them neatly so they are mostly in a single layer, which will help them glaze evenly. Sprinkle the arranged potatoes with a little extra salt if you desire, though the glaze will also provide sweetness and flavor.

4. Now, let’s create that irresistible glaze. In a medium saucepan, combine the 1 cup of packed brown sugar with the 2 tablespoons of cornstarch. Whisk them together to ensure there are no lumps of cornstarch.

5. Add the 1/2 teaspoon of shredded orange rind to the saucepan. This is where the magic of orange flavor truly begins to infuse. Pour in the 2 cups of orange juice.

6. Stir in the 1/2 cup of raisins. These will plump up in the glaze, adding little bursts of sweetness and texture.

7. Place the saucepan over medium heat. Cook and stir the mixture constantly. You’ll notice it gradually thicken and become bubbly. Continue to cook and stir for 1 minute longer after it has thickened to ensure the cornstarch is fully cooked and the glaze is smooth and glossy.

8. Remove the saucepan from the heat. Add the 6 tablespoons of margarine to the hot glaze and stir until the margarine has completely melted. Finally, stir in the 1/4 cup of chopped walnuts.

9. Pour the luscious sauce evenly over the arranged sweet potatoes in the baking dish. Ensure each slice gets a good coating of the glaze.

10. Bake the dish in a preheated oven at 325 degrees Fahrenheit. Bake for 30 minutes, or until the sweet potatoes are well glazed and tender. During the baking process, baste the sweet potatoes occasionally with the glaze from the bottom of the dish to ensure they are coated and caramelized beautifully.

Expert Tips & Tricks

To elevate your Orange-Glazed Sweet Potatoes from delicious to extraordinary, consider these professional insights. For perfectly tender, not mushy, potatoes, it’s crucial not to over-boil them in step one. They should yield to gentle pressure, not fall apart. When peeling the sweet potatoes, using a vegetable peeler is efficient, but if they’re still warm, a sharp paring knife works well. For an even distribution of glaze, gently spoon some over the potatoes before they go into the oven and then baste as directed. If your orange juice has very little pulp, you might want to add a bit more zest for a more pronounced citrus kick.

Serving & Storage Suggestions

These Orange-Glazed Sweet Potatoes are a showstopper served warm as a side dish. They pair beautifully with roasted meats like turkey, chicken, or pork, and also complement vegetarian mains. A sprinkle of fresh parsley or mint just before serving can add a lovely touch of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature (around 300°F or 150°C) or in a covered skillet over low heat to prevent the glaze from burning. Avoid microwaving if possible, as it can sometimes alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378.2 kcal
Calories from Fat		26%
Total Fat	11.1 g	17%
Saturated Fat	1.8 g	8%
Cholesterol	0 mg	0%
Sodium	329.2 mg	13%
Total Carbohydrate	69 g	23%
Dietary Fiber	4.6 g	18%
Sugars	42.6 g	170%
Protein	3.4 g	6%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment! For a richer, slightly spiced glaze, consider adding a pinch of cinnamon or nutmeg along with the orange rind. If you’re not a fan of raisins, dried cranberries or chopped dates would be a lovely substitute. For an added layer of nutty crunch and flavor, a mix of pecans and walnuts could be used. For those seeking an extra burst of citrus, a splash of orange liqueur like Grand Marnier could be added to the glaze just before serving, though this would make the dish not suitable for children.

FAQs

Q: Can I use canned sweet potato puree instead of fresh sweet potatoes?
A: This recipe is designed for whole sweet potatoes sliced after boiling. Using puree would fundamentally change the dish’s texture and structure, so it’s not recommended for this specific recipe.

Q: My glaze isn’t thickening, what could be wrong?
A: Ensure you are cooking over medium heat and stirring constantly. The cornstarch needs heat and agitation to activate its thickening properties. If it’s still too thin after a minute of boiling, you can mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering glaze, cooking for another minute.

Q: Can I make this dish ahead of time?
A: You can boil and slice the sweet potatoes a day in advance and store them in the refrigerator. Prepare the glaze and refrigerate it separately. Reheat both components gently before assembling and baking. The final baking and glazing step is best done just before serving.

Q: What if I don’t have fresh orange rind?
A: You can substitute with about 1/4 teaspoon of dried orange zest, or if you don’t have any zest, you can increase the orange juice slightly and add a tiny bit of orange extract for flavor. However, fresh rind offers the most vibrant flavor.

Q: How do I prevent the nuts from burning during baking?
A: The walnuts are added to the glaze just before pouring, so they are coated in the sauce. If you’re concerned, you can add them halfway through the baking time, or lightly toast them separately before adding to the glaze.

Final Thoughts

This Orange-Glazed Sweet Potato dish is more than just a side; it’s a warm, inviting embrace on a plate. Its vibrant color and comforting aroma are sure to bring smiles to your table. It’s a testament to how simple ingredients, treated with a little care and a lot of flavor, can create something truly special. I encourage you to try this recipe and discover the delightful balance of sweet, tangy, and nutty notes for yourself. It’s a perfect companion to any savory main course, and I’d love to hear about your experience making and sharing this ray of sunshine!