Pair your main course with this salty and sweet side of Glazed Sweet Potatoes. This recipe yields 10 servings and is made with maple syrup, coconut sugar, orange zest, and cinnamon for maximum flavor!
The most delicious and sweet orange glazed sweet potatoes
Sometimes a side of greens simply won’t cut it, and something starchy and filling is more in order! But when the main dish calls for a sweet side, what do you prepare? Look no further than these glazed sweet potatoes.
This dish is made with a base of 6 large sweet potatoes that are sliced and cooked to fork-tender softness. The glaze is made with a mix of coconut sugar, maple syrup, spices, and orange for a tangy yet sweet outer layer. Each bite provides a delicious, salty-but-sweet flavor.
This recipe creates 10 large servings, which makes it a great dish to serve up when you’ve got a crowd!
Ingredients in maple glazed sweet potatoes
- Sweet potatoes: Start with 6 large sweet potatoes. These are going to create about 10 large servings.
- Olive oil: 2 tbsp of olive oil will be needed to toss over the sliced potatoes.
- Salt: 1/2 tsp of salt adds an initial bit of flavor.
- Butter: Next, use 1 whole stick of butter as the base of the glaze.
- Coconut sugar: To add sweet flavor, use 1 cup of coconut (or brown) sugar.
- Maple syrup: Then, follow the coconut sugar with 1/3 cup of maple syrup.
- Spices: A few key spices make all of the difference in this dish. Use 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of ground ginger.
- Orange zest: Then, follow the spices with 1 tbsp of orange zest.
- Orange juice: Finish up the orange ingredients with 2 tbsp of freshly squeezed orange juice.
- Vanilla: Finally, wrap up the glaze with 1 tsp of vanilla.
- Toppings: Before enjoying, sprinkle chopped rosemary and flaky sea salt on top.
Kitchen tools you’ll need to prepare this recipe
You’ll need a few items to successfully (and easily) prepare these potatoes. Here’s a full list, complete with a list of measuring cups:
- Cutting board
- Cutting knife
- Large casserole dish
- Stirring utensil
- Measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup
How to make glazed sweet potatoes
After cutting the potatoes, this recipe comes together by simply preparing the glaze and baking!
To begin, preheat the oven to 400°F.
Peel and slice the sweet potatoes into 1/2 inch thick rounds. Add them to a large casserole dish, and then add the olive oil and salt. Toss until the potatoes are coated.
Then, using a saucepan, melt the butter over medium-high heat. Add the sugar, maple syrup, cinnamon, nutmeg, ginger, orange zest, and orange juice. Bring the mixture to a boil, and let boil for 2-3 minutes. Stir the entire time until the mixture begins to thicken.
Once thick, remove from the heat and add vanilla.
Pour the sauce over the sweet potatoes and toss until the potatoes are fully coated.
Bake for 30 minutes uncovered, and then toss the potatoes to fully cover them in the juice.
Cover with foil and bake for an additional 20-25 minutes, or until the sweet potatoes are fork tender.
Remove from the oven and gently scoop some extra juice from the bottom of the pan to pour on top of the potatoes.
Top with rosemary and sea salt. Let cool for at least 10 minutes, and enjoy!
The perfect glazed sweet potato topping
In the mood to add an extra ingredient to your potatoes? If so, try topping them with chopped glazed pecans! Not only do the pecans add extra flavor, they also provide a nice crunch that works well with the texture of the potato pieces.
Leftover glazed sweet potatoes should be stored in an airtight container and refrigerated. Enjoy within 2-3 days. To reheat, simply place in a casserole dish and pop in the oven.
If you liked this recipe, you’ll want to try these!
Enjoy some more sweet potato recipes. There’s something for every meal, whether you’re in the mood for a sweet potato breakfast, lunch/dinner, or side!
- Broccoli Cheddar Quiche with Sweet Potato Crust
- Savory Mashed Sweet Potatoes
- Sweet Potato Egg Breakfast Casserole
- Cheesy Sweet Potato Gratin
All recipes by Erin Morrissey and Photos by Sierra Inn
- 6 large sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 stick butter
- 1 cup coconut sugar (or brown)
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tbsp orange zest
- 2 tbsp fresh squeezed orange juice
- 1 tsp vanilla
- chopped rosemary & flaky salt to top
- Preheat oven to 400F.
- Peel and slice sweet potatoes into 1/2″ inch thick rounds. Add them to a large casserole dish and add olive oil and salt. Toss until covered.
- In a saucepan, melt butter over medium high heat. Add in sugar, maple syrup, cinnamon, nutmeg, ginger, orange zest, and orange juice. Bring to a boil. Let boil for 2-3 minutes, stirring the entire time, until mixture begins to thicken.
- Turn off heat and add vanilla. Pour sauce over top of sweet potatoes and toss until fully coated.
- Bake for 30 minutes uncovered, then toss potatoes to full cover in juice.
- Cover with foil and bake for an additional 20-25 minutes or until sweet potatoes are fork tender.
- Take out of oven and gently scoop some extra juice from the bottom of the pan and run overtop of sweet potatoes.
- Top with rosemary and sea salt. Let cool for at least 10 minutes.
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