Fresh sweet potatoes should be cooked in their skins only until they are soft for the best flavor.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ½ pounds sweet potatoes
- cooking spray
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ cup orange juice
- 3 tablespoons butter
Instructions
- Pierce skin of sweet potatoes in several spots with a fork.
- Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
- Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
- Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
- Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
- Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.
- Make-ahead tip: Several hours before dinner, cook, peel, and cube sweet potatoes. Measure sauce ingredients. Cook sauce 30 minutes prior to serving; pour over sweet potatoes. Bake in oven.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 254 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These were really good! I needed to be gone this afternoon so microwaved 3 large sweet potatoes 11 minutes – wished I would have taken out at 10. When I got home I mixed up sauce – delicious- baked 350 13 minutes – good.
Really enjoyed not having the “bite of lemon”, but may have used too much ginger.
I used to micro-bake and mash my sweet potatoes with orange marmalade. Now that I found this recipe it’s my new go to whenever I make sweet potatoes. I even added some grated fresh ginger. Yum!
This was the star dish of our BBQ dinner. I adjusted it to make it healthier: substituted organic sucanat (dried sugar cane juice) for white sugar, substituted arrow root for cornstarch, used sea salt, used 1 T minced fresh ginger, juice from 2 -3 fresh oranges, and used Kerrygold butter from grass fed cows. Delicious!
My OJ mixture was really thick after 60 seconds in the microwave (will check next time at 30 seconds, everybody’s microwaves are different), so I did add some more OJ to it before adding the butter. I microwaved the potatoes yesterday for 7 minutes, and they were totally cooked, so check for doneness early or you may end up with mashed sweet potatoes. We particularly liked the ginger-orange juice combination, gave it just the right zing! Mixed everything together today, baked for 15 minutes, and had a really delicious side dish for our pork tenderloin. Keep this one in mind for the Holidays, as this would be a perfect complement to a turkey or ham. Pamela, thanks for sharing not only a delicious recipe but an easy one, too. We really enjoyed it!