These candied sweet potatoes are baked with a brown sugar and orange juice glaze, then garnished with nuts and raisins.
Yield: 4 -6 servings
- 2 large sweet potatoes
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup orange juice
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 1/2 teaspoon cinnamon
Peel sweet potatoes, and using a chef’s knife, carefully cut them into bite-sized pieces.
In a 6- to 8-quart Dutch oven over high heat, bring sweet potatoes and enough water to cover to a depth of 2 inches to a rolling boil. Reduce heat and simmer until the potatoes are fork tender, about 10 to 12 minutes.
In a 2-quart sauce pan over medium heat, melt butter, cinnamon, and brown sugar together. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a little more brown sugar. Garnish with the raisins and nuts.