Orange-Glazed Sweet Potatoes

Vegetarian
Gluten Free
Health score
10%
Orange-Glazed Sweet Potatoes
65 min.
8
260kcal

Suggestions


Looking for a side dish that’s both comforting and bursting with flavor? These Orange-Glazed Sweet Potatoes are the perfect choice for your next meal! This dish combines the natural sweetness of tender sweet potatoes with a tangy, aromatic orange glaze that will have everyone asking for seconds. The glaze, made from fresh orange juice, zest, and a touch of cinnamon, gives the sweet potatoes a delightful balance of sweetness and spice. It's an easy-to-make recipe that's sure to impress with its vibrant colors and delicious taste.

Ideal for family dinners or holiday gatherings, these Orange-Glazed Sweet Potatoes are not only vegetarian and gluten-free, but they’re also incredibly satisfying. The rich glaze coats each slice, creating a glossy finish and enhancing the natural flavors of the sweet potatoes. Baked to perfection, the sweet potatoes become tender and absorb all the wonderful orange-infused syrup, making every bite irresistible.

Whether you're looking to elevate a weeknight dinner or need a show-stopping side for your next festive occasion, this dish is guaranteed to be a hit. Plus, it can be made ahead of time for added convenience, making it as easy to prepare as it is to enjoy. With a balance of tangy citrus and earthy sweetness, this recipe is a true crowd-pleaser. Give it a try and watch as your guests rave about this flavorful twist on a classic side dish!

Ingredients

  • 0.3 cup t brown sugar dark packed
  • tablespoons butter melted
  • 0.3 teaspoon ground cinnamon 
  • 0.3 teaspoon kosher salt 
  • cup orange juice fresh
  • 0.5 teaspoon orange zest 
  • lb sweet potatoes and into 

Equipment

  • oven
  • aluminum foil

Directions

  1. Preheat oven to 32
  2. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
  3. Stir together brown sugar and next 5 ingredients; pour over potatoes. Cover with aluminum foil.
  4. Bake at 325 for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
  5. Make Ahead: Cover and chill cooked potatoes up to 1 day. To reheat, let stand at room temperature 1 hour.
  6. Bake, covered with foil, at 350 for 20 minutes.
  7. Brought to the table by cookbook authors Matt Lee and Ted Lee (adapted from The Lee Bros. Simple Fresh Southern cookbook).

Nutrition Facts

Calories260kcal
Protein5.76%
Fat10.23%
Carbs84.01%

Properties

Glycemic Index
20.63
Glycemic Load
24.17
Inflammation Score
-10
Nutrition Score
15.87913046097%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
3.7mg
Naringenin
0.66mg
Apigenin
0.02mg
Luteolin
0.05mg
Kaempferol
0.02mg
Myricetin
0.08mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:260.49kcal
13.02%
Fat:3.01g
4.64%
Saturated Fat:1.85g
11.55%
Carbohydrates:55.68g
18.56%
Net Carbohydrates:48.77g
17.73%
Sugar:18.76g
20.84%
Cholesterol:7.53mg
2.51%
Sodium:222.16mg
9.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.82g
7.64%
Vitamin A:32325.75IU
646.51%
Manganese:0.61mg
30.25%
Fiber:6.91g
27.65%
Vitamin C:21.12mg
25.59%
Vitamin B6:0.49mg
24.48%
Potassium:836.84mg
23.91%
Vitamin B5:1.89mg
18.87%
Copper:0.36mg
17.99%
Magnesium:60.86mg
15.22%
Vitamin B1:0.21mg
13.68%
Phosphorus:113.05mg
11.3%
Vitamin B2:0.15mg
8.76%
Folate:34.46µg
8.62%
Iron:1.5mg
8.34%
Calcium:78.87mg
7.89%
Vitamin B3:1.4mg
6.99%
Zinc:0.7mg
4.68%
Vitamin E:0.69mg
4.57%
Vitamin K:4.38µg
4.17%
Selenium:1.51µg
2.16%
Source:My Recipes