Orange Candied Sweet Potatoes

10 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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Orange Candied Sweet Potatoes
The sweet potato is an excellent energy food and has Vitamins A, B, and C, and minerals. The sweet potato is mild in flavor and combines nicely with many other foods. A thoroughly cooked, other than fried, sweet potato is easily digested and, therefore, recommended for children (and big Cajuns too). This orange-glazed version features sweet potatoes baked in a citrus syrup with butter and sugar until tender and caramelized.

Ingredients

10 servings
  • 6 medium sweet potatoes
  • 1 cup orange juice
  • 1/2 tsp grated orange rind
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup butter
  • 1/8 tsp salt
  • Marshmallows (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F and butter a baking dish.
  2. Peel and slice uncooked sweet potatoes into one-fourth inch slices and arrange in the buttered baking dish.
  3. Make a syrup by combining the orange juice, orange rind, water, sugar, butter, and salt in a saucepan. Heat until the butter melts and sugar dissolves, stirring to combine.
  4. Pour the syrup over the sweet potatoes. Cover the dish with foil or a lid and bake for about 50 minutes until tender, basting occasionally with the syrup.
  5. Remove the lid for the last 10 minutes to allow the potatoes to brown and the syrup to thicken. If desired, add a layer of marshmallows and brown them just before removing from the oven.

Common Problems and Solutions

Q: Why are my sweet potatoes not tender after baking?

A: Make sure your potato slices are no thicker than 1/4 inch and that there's enough syrup to keep them moist. If they're drying out, add a bit more water or orange juice and cover tightly. Older, drier sweet potatoes may take a bit longer to cook through.

Q: Can I prepare this ahead of time?

A: Yes! You can assemble the dish (potatoes sliced and syrup poured over) and refrigerate covered for up to 24 hours before baking. Add about 10 extra minutes to the covered baking time if starting from cold. If adding marshmallows, do that right before the final browning step.

Tips and Techniques

For the best flavor, use fresh orange juice rather than concentrate. The basting step is important - it helps the potatoes cook evenly and develop that beautiful glaze. If the syrup seems too thin near the end of cooking, you can remove the potatoes and simmer the syrup on the stovetop to thicken it before serving.

Ingredient Substitutions

  • orange juice: tangerine juice or a mix of lemon and orange juice
  • white sugar: light brown sugar or a mix of white and brown
  • butter: margarine or coconut oil

Equipment Needed

  • 9x13 inch baking dish or similar casserole dish
  • Vegetable peeler
  • Sharp knife for slicing
  • Small saucepan for making the syrup
  • Aluminum foil or lid for covering

Historical Context

Sweet potatoes have been cultivated in Louisiana since the 18th century and thrive in the warm climate. While often called “yams” in the South, what we grow and eat are actually sweet potatoes. The tradition of candying them for holiday meals became popular in the early 20th century as sugar became more affordable.