Prep 5 mins
Cook 10 mins
My husband's cousin prepared the sweet potatoes this way for a family reunion type Thanksgiving a couple of years ago. We love them for a change of pace from candied yams and sweet potato casseroles, and they are oh so much better for you.
- 4 sweet potatoes (choose the smaller ones with the reddish skins)
- 1 orange, sliced and seeded but unpeeled (optional)
- 1⁄4 cup brown sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 dash ginger (optional)
- Peel and slice sweet potatoes into sticks about 1 inch thick (like fat french fries).
- Place in a large pot and add water until barely covered.
- Add orange, sugar, and seasonings to taste.
- Cook until crisp-tender: bring to a boil, reduce heat, boil gently for 5 to 8 minutes. (Nothing mushy here. There should still be some resistence in the bite.).
- Serve in syrup (cooking liquid). It's so pretty with the orange slices floating in it.
Here's a great recipe that doesn't have to be baked in the oven & is not overly sweet. However, when I make it again, I intend to substitute orange juice for half of the water, & perhaps jazz it up even more with some orange zest. Thanks, CTRmom ~~ I think I've found what will become, from now on, my sweet potato/yam side dish for the winter holidays!