Citrus Candied Sweet Potatoes
"This was printed in Favorite Recipes by Borden in 1987. I have been using this recipe every year at Thanksgiving and Christmas since then with a couple of twists. I am updating this recipe based upon CountryLady's review. I made this recipe using fresh sweet potatoes and it is so much better. I am leaving the canned as an option. Both ways are good."
photo by CountryLady
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 medium sweet potatoes or (16 ounce) cans sweet potatoes
- 1 1⁄4 cups light brown sugar, firmly packed
- 2 tablespoons cornstarch
- 3⁄4 cup orange juice
- 1⁄4 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 tablespoon orange zest, finely grated
directions
- Preheat oven to 350°F.
- If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
- Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
- If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
- In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
- Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
- These potatoes can be prepared ahead, refrigerated and baked the next day.
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Reviews
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I used the freshly cooked sweet potatoes option. The potatoes came out very soft and looked nice as they came out of the oven, with a lovely scent. The orange flavor, for us, was very pronounced and seemed too overwhelm the dish, even though we love orange. This is also very sweet, I would reduce the sugar and the orange flavors a bit next time. -
Now was this dessert or a side? Oh who care either way it was great! LOL This was very good. I did use fresh sweet potato not canned. I went to get the OJ out of the fridge and it was gone so the citrus juice and zest was from fresh lime. Use a lot less juice. And skipped the cornstarch. I also topped it with chopped crystallized ginger. As you see in the picture it glazed over very nicely. Thanks Paula for posting this delish recipe. Sooo very good. -
This was outstanding! I was looking for a recipe similiar to my mother-in-laws' candied yams and this is it. I also like that this isn't drowning in sugar, butter and marshmallows. I did make a few changes: I omitted the vanilla and used lemon zest instead of orange. I love the tang of lemon and used a vegetable peeler and put 4 strips of zest when I put it in the oven. Thanks for a fantastic recipe.
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These sweet potatoes were very good served with grilled pork chops. They had a nice glaze and we really enjoyed the subtle vanilla taste along with the orange. Thanks for sharing! -
I loved this refreshing change from the very sugary sweet potato recipes! My hubby (Mr Sweet Tooth) prefers the latter. I cut fresh yams into chunks, boiled for about 15 minutes, then followed your instructions - served with Potatoes Savyard (#61710) & grilled steak. Thanx Paula!
Tweaks
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This was outstanding! I was looking for a recipe similiar to my mother-in-laws' candied yams and this is it. I also like that this isn't drowning in sugar, butter and marshmallows. I did make a few changes: I omitted the vanilla and used lemon zest instead of orange. I love the tang of lemon and used a vegetable peeler and put 4 strips of zest when I put it in the oven. Thanks for a fantastic recipe.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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