A great baked sweet potato recipe to try ! Ingredients:
* 4 medium sweet potatoes * 1 tablespoon butter * 1/2 teaspoon salt * 1 tablespoon milk * 1 can (8 ounces) crushed pineapple, drained and reserve liquid * 6 marshmallows
INSTRUCTIONS Bake sweet potatoes at 450° until soft. Cut each baked sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill baked sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned. The baked sweet potato recipe stuffed is ready to serves 4 to 6 persons....nice ! Enjoy it ! baked-stuffed-sweet-potatoes.
Of course! Let's create a comprehensive, in-depth guide to this vibrant and classic side dish. This recipe will not only give you the steps but also teach you the techniques and flavor combinations that make it a standout, whether for a holiday feast or a simple weeknight dinner.
### **The Ultimate Guide to Vibrant Orange Baked Sweet Potatoes**
This is the dish that captures the essence of autumn and winter on a plate. It's a celebration of color, comfort, and balanced flavor. The deep, earthy sweetness of the roasted sweet potatoes is lifted and brightened by the zesty, sunny flavor of fresh orange, creating a side dish that feels both rustic and elegant. Forget the overly sweet, marshmallow-topped casseroles of the past—this recipe highlights the natural beauty of the ingredients, resulting in a dish that is sophisticated, delicious, and surprisingly easy to master. This guide will walk you through every detail to ensure your sweet potatoes are perfectly tender, caramelized, and bursting with bright citrus flavor.
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### **The Anatomy of a Perfect Bake: Why This Recipe Works**
Before we get to the ingredients, let's understand the three pillars that make this dish so memorable.
1. **The Power of the Orange:** We're not just adding orange for flavor; we're using it in two distinct ways. The **zest** contains essential oils that provide an intense, aromatic citrus punch. The **juice** provides acidity that cuts through the richness of the sweet potato and butter, preventing the dish from being one-dimensionally sweet. This combination creates a bright, complex flavor profile.
2. **The Magic of Roasting:** Unlike boiling, which can waterlog the potatoes and dilute their flavor, roasting at a high heat concentrates their natural sugars. This process, known as the Maillard reaction, creates beautifully caramelized edges and a deep, nutty sweetness that you simply cannot achieve any other way.
3. **The Balanced Glaze:** A great glaze is a symphony of flavors. We start with the bright notes of orange, add the warm, earthy depth of cinnamon and nutmeg, and use a touch of brown sugar to enhance the potatoes' natural sweetness and aid in the caramelization process. A pinch of salt is the final, crucial ingredient that ties everything together and makes the flavors pop.
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### **Ingredients**
* **For the Sweet Potatoes:**
* 3 lbs (about 1.4 kg) **sweet potatoes**, preferably "moist" varieties like Beauregard, Jewel, or Garnet. These have a deep orange flesh and a naturally creamy, sweet texture.
* 2 tbsp **olive oil** or **melted coconut oil**, for initial roasting.
* **For the Orange Glaze:**
* ½ cup (1 stick / 113g) **unsalted butter**, melted
* ½ cup (100g) **packed brown sugar** (light or dark)
* Zest and juice of **1 large orange** (you should get about ½ cup of juice and 1 tbsp of zest)
* ¼ tsp **ground ginger** (optional, for a little extra warmth)
* ½ tsp **salt** (essential for balancing the sweetness)
* 1 tsp **vanilla extract** (optional, but highly recommended for a rounder flavor)
* **For Garnish (Optional):**
* Fresh parsley, finely chopped
* Extra orange zest
* Toasted pecans or walnuts, chopped
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### **Step-by-Step Instructions for Perfection**
1. **Prep and Preheat:** Preheat your oven to **400°F (200°C)**. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. **Prepare the Sweet Potatoes:** Peel the sweet potatoes and cut them into uniform 1-inch cubes. Keeping the pieces a consistent size is the secret to ensuring they all cook at the same rate. Place the cubed potatoes in a large bowl.
3. **Initial Roast (The Foundation):** Drizzle the potatoes with the 2 tablespoons of olive oil or coconut oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly. Spread them in a single layer on the prepared baking sheet, making sure not to overcrowd the pan (use two sheets if necessary). Roast for **20 minutes**. This initial high-heat roast starts the caramelization process and gives the potatoes a head start.
4. **Create the Orange Glaze:** While the potatoes are roasting, prepare the glaze. In a small saucepan over low heat, melt the butter. Once melted, whisk in the brown sugar, orange zest, orange juice, cinnamon, nutmeg, optional ginger, and the ½ tsp of salt. Heat gently, whisking until the sugar has completely dissolved and the mixture is smooth. Remove from heat and stir in the optional vanilla extract.
5. **Glaze and Finish Roasting:** After the initial 20-minute roast, remove the baking sheet from the oven. Carefully pour the warm orange glaze over the partially roasted sweet potatoes. Use a spatula to gently toss the potatoes until they are all evenly coated with the glaze. Spread them back into a single layer.
6. **Return to the oven and bake for another **15-25 minutes**, or until the potatoes are fork-tender, the glaze is thick and bubbly, and the edges are deeply caramelized and slightly crispy. The glaze will reduce and coat the potatoes beautifully.
7. **Rest and Garnish:** Remove the baking sheet from the oven and let the potatoes rest for 5 minutes. This allows the glaze to thicken up a bit more. Transfer the potatoes to a serving dish. Garnish with a sprinkle of fresh parsley, a little extra orange zest for brightness, and some toasted nuts for crunch, if desired. Serve warm.
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### **Mastering Your Bake: Tips, Variations & Serving Ideas**
* **Make-Ahead Instructions:** This is a fantastic dish for holiday planning. You can peel and cube the sweet potatoes a day in advance. Store them in a bowl of cold water in the refrigerator to prevent them from browning. Drain and pat them completely dry before roasting. You can also make the orange glaze a day in advance and store it in an airtight container in the fridge.
* **The Marshmallow Topping:** If you're craving that classic, sweet topping, omit the nuts. After the final baking step, sprinkle 1-2 cups of mini marshmallows over the potatoes. Turn the oven to **broil** and watch them *constantly* as they toast for 1-2 minutes until golden brown.
* **Add a Tangy Twist:** Add ½ cup of dried cranberries or chopped dried apricots to the pan along with the glaze for a sweet and tart counterpoint.
* **Savory Variation:** For a completely different take, omit the brown sugar and vanilla. Instead, toss the roasted potatoes with the juice and zest of 1 orange, 2 tbsp of olive oil, 1 tbsp of chopped fresh rosemary, and 1 clove of minced garlic. This creates a sophisticated, herbaceous side dish perfect for pork or chicken.
* **Slow Cooker Method:** For a softer, more "candied" result, toss the raw (un-roasted) potato cubes with the glaze and transfer to a 4-quart slow cooker. Cook on **LOW for 4-5 hours** or on **HIGH for 2-3 hours**, until tender.
* **What to Serve With It:** This dish is a natural partner for roasted turkey, baked ham, pork tenderloin, or even a simple weeknight roasted chicken.
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### **Storage and Leftovers**
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days.
* **Reheating:** Reheat gently in a 350°F (175°C) oven for 15-20 minutes, or in the microwave. They also make a fantastic base for a leftover "grain bowl" the next day.
Enjoy your incredibly vibrant, flavorful, and comforting orange baked sweet potatoes
Of course! Let's create a comprehensive, in-depth guide to this classic, comforting side dish. This recipe will not only give you the steps but also teach you the techniques and flavor combinations that make it a timeless favorite, perfect for holidays or a cozy autumn dinner.
### **The Ultimate Guide to Baked Apples and Sweet Potatoes**
This is the dish that tastes like pure, unadulterated comfort. It's a beautiful medley of earthy, creamy sweet potatoes and tender, tangy apples, all roasted together with warm spices and a hint of sweetness. The magic happens in the oven, where the slow heat coaxes out the natural sugars, creating a caramelized, jammy deliciousness that feels both rustic and elegant. This guide will walk you through every detail to ensure your dish is perfectly balanced, tender, and bursting with flavor.
---
### **The Anatomy of a Perfect Bake: Why This Recipe Works**
Before we get to the ingredients, let's understand the three pillars that make this dish so special.
1. **The Perfect Flavor Partnership:** Sweet potatoes and apples are a match made in culinary heaven. The sweet, earthy, and slightly starchy flavor of the sweet potato is perfectly balanced by the bright, fruity acidity of the apple. As they bake together, their juices meld, creating a complex flavor that is far more interesting than either ingredient on its own.
2. **The Power of Caramelization:** This isn't just about softening the vegetables; it's about transforming them. Baking at a moderate temperature allows the natural sugars in both the sweet potatoes and apples to slowly caramelize. This process develops a deep, sweet, and nutty flavor that you simply can't get from boiling or steaming.
3. **The Spice Bridge:** The warm spices—cinnamon, nutmeg, and a hint of allspice or cloves—act as a bridge, tying the flavors of the potato and apple together. They add a layer of warmth and complexity that evokes the feeling of a crisp autumn day and makes the entire dish taste like a celebration.
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### **Ingredients**
* **For the Base:**
* 3 lbs (about 1.4 kg) **sweet potatoes**, peeled and cut into ¾-inch cubes. Look for firm, dark-skinned sweet potatoes like Beauregard or Jewel varieties, which are moist and sweet.
* 2 lbs (about 1 kg) **firm, tart apples**, peeled, cored, and cut into ¾-inch cubes. **Apple choice is key!** Use varieties that hold their shape when baked, such as **Granny Smith** (for classic tartness), **Honeycrisp**, **Braeburn**, or **Jonagold**. Avoid mealy apples like Red Delicious.
* **For the Flavor & Glaze:**
* ½ cup (1 stick / 113g) **unsalted butter**, melted. (Or use coconut oil for a dairy-free/vegan version).
* ⅓ cup (70g) **packed brown sugar** (light or dark, dark will give a more robust molasses flavor).
* 2 tbsp **pure maple syrup** or honey (this adds a different kind of sweetness and helps with caramelization).
* 1 tsp **ground cinnamon**
* ½ tsp **ground nutmeg**
* ¼ tsp **ground allspice** or a pinch of **ground cloves**
* ½ tsp **salt** (this is crucial! It enhances the sweetness of the other ingredients).
* 1 tsp **vanilla extract** (optional, but adds a beautiful, warm aroma).
* **For Optional Toppings:**
* 1 cup **pecans** or **walnuts**, roughly chopped
* 2 cups **mini marshmallows** (for the classic, decadent topping)
* ¼ cup **orange juice** or **apple cider**, to add a bit of moisture and brightness
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### **Step-by-Step Instructions for Perfection**
1. **Prep and Preheat:** Preheat your oven to **375°F (190°C)**. Lightly grease a 9x13-inch (or similar 3-quart) baking dish.
2. **Prepare the Base Ingredients:** Peel and cut the sweet potatoes and apples into uniform ¾-inch cubes. Keeping the size consistent is essential for even cooking. Place them both in a very large bowl.
3. **Create the Flavor Glaze:** In a separate, smaller bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, allspice, and salt. If you're using it, whisk in the vanilla extract and the optional orange juice.
4. **Combine and Coat:** Pour the butter-sugar mixture over the sweet potatoes and apples. Use a large spatula or your hands to toss everything together until every single cube is evenly coated. Don't be shy—make sure you get into all the nooks and crannies.
5. **Assemble the Bake:** Transfer the coated mixture to your prepared baking dish and spread it out into an even layer. Pour any remaining glaze from the bowl over the top.
6. **The Two-Stage Bake (The Secret to Perfection):**
* **Stage 1: The Steam.** Cover the baking dish tightly with aluminum foil. This traps steam and allows the sweet potatoes and apples to become perfectly tender all the way through without drying out. Bake for **30 minutes**.
* **Stage 2: The Caramelize.** Carefully remove the foil. If you're using chopped nuts, sprinkle them over the top now. Return the dish to the oven, uncovered, and bake for another **25-35 minutes**. The dish is done when the sweet potatoes are fork-tender, the apples are soft and translucent, and the edges are bubbly and beautifully caramelized.
7. **The Marshmallow Finish (Optional):** If you're going for the classic, decadent version, carefully remove the dish from the oven after the second baking stage. Turn the oven to the **broiler** setting on high. Sprinkle the mini marshmallows evenly over the top. Place the dish under the broiler for **1-2 minutes**, watching it *constantly*. The marshmallows will go from perfectly toasted to burnt in seconds. Remove as soon as they are golden brown.
8. **Rest and Serve:** Let the dish rest for 5-10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly. Serve warm.
---
### **Mastering Your Bake: Tips, Variations & Serving Ideas**
* **Make-Ahead Instructions:** This is a fantastic make-ahead dish! You can complete steps 1-4 (prep and coat the ingredients) up to 24 hours in advance. Store the coated mixture in the refrigerator in an airtight container or a covered bowl. When ready to bake, proceed with steps 5-7, adding 5-10 minutes to the initial covered baking time since the ingredients will be cold.
* **Savory Variation:** Omit the brown sugar and maple syrup. Instead, toss the sweet potatoes and apples with 3 tbsp of olive oil, 1 tsp of chopped fresh rosemary or thyme, ½ tsp of salt, and ¼ tsp of black pepper. This creates a delicious, sophisticated side dish for roasted meats like pork or chicken.
* **Add a Crunchy Topping:** For an oatmeal crumble topping, mix ½ cup of old-fashioned oats, ¼ cup of flour, ¼ cup of brown sugar, and 3 tbsp of cold butter (cut into small cubes) with your fingertips until it resembles coarse crumbs. Sprinkle this over the dish during the last 15 minutes of the uncovered bake.
* **Slow Cooker Method:** This works beautifully! Combine all ingredients (except marshmallows) in a 4-quart slow cooker. Cook on **LOW for 4-5 hours** or on **HIGH for 2-3 hours**, until tender. If using marshmallows, transfer to a baking dish and broil as instructed in step 7.
The Best Sweet Potatoes Ever, reminiscent of what my grandmother used to prepare! Candied Sweet Potatoes rank among the finest side dishes, featuring a subtle hint of cinnamon.
Without a doubt, this is the ULTIMATE Sweet Potato side dish available! There is no mashing involved here; instead, we have candied cubes of Sweet Potatoes.
This dish is a classic Boerekos recipe, which essentially refers to traditional South African cuisine.
My grandmother frequently prepared this dish, and it has always been one of my all-time favorites.
Regrettably, I never managed to obtain my grandmother's recipe, as it resided solely in her memory—just like all her recipes did.
I have attempted to recreate something similar for years, but it has never quite matched the taste I recall from my childhood.
Years ago, when I purchased the cookbook Seasonal Menus by Annette Human, this recipe was among the first that captured my attention. As the saying goes, there was no turning back from that point.
It is precisely as I remember my grandmother's sweet potatoes! I prepare this dish frequently, as it is an instant favorite among everyone.
When my children were young, they genuinely believed it was dessert served alongside their meal!
Additional side dish recipes you may find appealing:
Bacon Peas
Orange Juice Glazed Carrots
Cheesy Buttermilk Potato Casserole
Notes:
Cooking times may vary based on the size of your Sweet Potato cubes—I typically cut mine into approximately 20mm x 20mm (just under an inch square).
ingredients
4 sweet potatoes, skinned, and thick-sliced
1 cup brown sugar, divided
2 cinnamon sticks, divided
4 tablespoons butter or margarine, divided
salt, to taste
directions
In a heavy Dutch oven, layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks. Repeat layers again starting with the butter until done. Do not add water. Place the lid on the pot and put on the stove over a low heat for about 2 1/2 hours. Cool. Enjoy the South African Sweet Potatoes recipes !!!
Discover the art of baking sweet potatoes with these helpful tips and tricks! Savor them with butter, salt, and pepper, or try one of my favorite recipes for baked sweet potatoes.
As the air turns crisp in the fall, I find myself yearning for two things: a comforting bowl of soup and a large, fluffy baked sweet potato. Both options are warm, cozy, and nutritious. While preparing butternut squash soup is one of my cherished Sunday rituals, a baked sweet potato serves as my reliable weeknight meal. They are remarkably simple to prepare, as your oven handles 95% of the cooking. While they are baking, you have the freedom to engage in other activities! You can prepare the other elements of your meal, complete your work tasks for the day, or spend quality time with family or friends. Once they are done baking, remove them from the oven, add your favorite toppings, and enjoy a delicious baked sweet potato dinner!
How to Bake Sweet Potatoes
For many years, I believed I did not enjoy sweet potatoes. During my childhood, I only experienced them in casserole form, drenched in marshmallows and brown sugar. However, I have discovered that I truly love sweet potatoes, provided they are prepared correctly! I prefer mine to be fluffy, with caramelized edges and a crispy skin. Here’s my method:
Begin by preheating the oven to 425°F and lining a rimmed baking sheet with parchment paper or aluminum foil.
Use a fork to create holes in the sweet potatoes, then place them on the baking sheet.
Roast for 40 to 50 minutes, or until the skin has puffed up and they can be easily pierced with a fork.
The key point to remember is that I DO NOT wrap them in foil. If you do, the flesh of the sweet potato will cook, but the skin will become excessively moist and nearly slimy. To achieve a delicious, puffed-up crispy skin and caramelization on the exterior of each baked potato, place them directly on the baking sheet without any covering!
If you find yourself pressed for time, you can roast sweet potato halves in just 30 minutes. Begin by slicing the potatoes in half lengthwise, applying olive oil, and seasoning with salt and pepper. Cook them with the cut side facing up until they are lightly browned and tender.
Oven Baked Sweet Potato Recipes
While a classic baked sweet potato topped with butter, salt, pepper, and a sprinkle of chives is delightful, the possibilities for baked sweet potato recipes extend far beyond that. To create a complete meal, I enjoy stuffing the sweet potato with a savory vegetable filling and a delicious sauce. You can discover my four favorite fillings for stuffed sweet potatoes here, or simply click the image below.
When serving your oven baked sweet potatoes as a side dish, consider pairing them with your preferred protein or a vegetarian chili. For toppings, you might opt for butter, Greek yogurt, or sour cream, or experiment with a dollop of cilantro lime dressing, tzatziki, chipotle sauce, pesto, guacamole, or a drizzle of tahini sauce.
Should you have any leftover baked sweet potatoes, be sure to save the soft flesh for another culinary creation. I often blend it into the frosting of my vegan chocolate cake, convert it into a rich Alfredo sauce, use it as a binding agent in quesadillas, or incorporate it into hummus!
Do you have any cherished baked sweet potato recipes?
If you appreciate this baked sweet potato recipe…
Consider trying these four variations of stuffed sweet potatoes (as shown above), baked sweet potato fries, sweet potato tacos, twice baked sweet potatoes, or this sweet potato casserole next!
INGREDIENTS
3 c. mashed sweet potatoes
1 c. sugar
1/2 tsp. salt
2 eggs, beaten
1/2 stick of butter
1/2 c. milk
1 tbsp. vanilla
TOPPING:
1/3 stick butter
1 c. brown sugar
1/2 c. flour
INSTRUCTIONS Mix the above ingredients together and pour into 11 x 13 dish. Make topping of 1/3 stick butter, 1 cup brown sugar, 1/2 cup flour. Sprinkle over first mixture. Bake at 350 degrees for 30 minutes. The baked sweet potato recipe is ready to serve...nice one ! baked-apples-and-sweet-potatoes
Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides.
Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm! Cool. Enjoy the Crispy Baked Sweet Potato Fries recipes !!!
