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    Ginger and Brown Sugar Candied Sweet Potatoes

    Source of Recipe

    From "Sweet Home Café Cookbook" by Albert Lukas

    Recipe Introduction

    "For many people, it is not Thanksgiving without a casserole dish of candied sweet potatoes—often incorrectly called candied yams—placed prominently on the table. (The yam, an edible tropical tuber, belongs to a different botanical family.) This version has so much taste that you won't even miss the marshmallows."

    List of Ingredients

    ◦ 6 sweet potatoes (about 4 ½ pounds)
    ◦ 1 pinch kosher salt, plus 2 teaspoons
    ◦ 1 cup freshly squeezed orange juice
    ◦ ¾ cup packed light brown sugar
    ◦ ½ cup (1 stick) unsalted butter
    ◦ 4 tablespoons grated peeled fresh ginger
    ◦ ½ vanilla bean, or ½ teaspoon pure vanilla extract
    ◦ 2 cinnamon sticks
    ◦ 1 teaspoon freshly grated nutmeg


    Peel the sweet potatoes and cut into ¾-inch-thick slices. Put them in a pot, cover with cold water, and add the pinch of salt. Bring the water to a boil, reduce to a simmer, and cook for 5 minutes.

    While the sweet potatoes simmer, put all the remaining ingredients in a small saucepan and bring to a boil over medium heat. The ingredients should blend into a creamy consistency. Remove from the heat and set aside. Preheat the oven to 325° F.

    Drain the sweet potatoes. Transfer them to a 9 by 13-inch baking dish and pour over the orange juice mixture. Gently mix to coat the sweet potatoes.

    Bake uncovered for about 40 minutes, until the liquid has thickened and the sweet potatoes are tender and glazed. Gently stir the sweet potatoes two or three times during the cooking process to help thicken the glaze. Serve hot.

    Serves 8 to 10




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