In addition to being a simple substitute for classic sweet and sour dishes, this delectable recipe is a fantastic way to employ ground pork. Serving with rice.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 sweet potatoes
- ¾ cup boiling water
- 1 teaspoon salt
- 3 tablespoons butter
- ½ tablespoon orange zest
- 1 tablespoon orange juice
- ¾ cup light corn syrup
- ¼ cup packed brown sugar
- 3 orange slices, halved
Instructions
- Pare and halve sweet potatoes.
- Combine peel, juice, corn syrup, and brown sugar.
- Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 528 mg |
| Sugars | 33 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for our Christmas dinner and got many compliments on it. The orange flavor was perfect – not too strong or weak, and it wasn’t so overpoweringly sweet as the marshmallow recipes are – very fitting for someone trying to keep from gaining weight over the holidays.
These was different but we really liked them, it was packed with flavor. I think when I make these again I will roast the potatoes before making the sauce adding depth to the flavor. My only issue with this was by the time the sauce reduced my potatoes was starting to get mushy.
Since we had the oven going anyway, we baked the sweet potato s for an hour, then peeled and cut them into a skillet, and followed the recipe, substituting honey for the corn syrup. The orange flavor is pronounced,but this was a nice way to have sweet potatos.
I thought the directions were a little confusing: ‘Add sweet potatoes, boiling water, and salt to a large saucepan’ should read ‘Add sweet potatoes and salt to boiling water.’ My family does not like SWEET sweet potatoes, so I omitted the corn syrup in step 2, and used the juice of a whole orange instead. In step 3, I drained the potatoes after cooking, without saving any liquid, since I did not need it. I prepared the potatoes ahead of time and put them into a casserole with the orange juice sauce and pieces of oranges. I also added 1/2 c. chopped pecans. I covered the dish and heated the dish in the oven (350) for about 1/2 hour instead of finishing on the stove-top.
absolutely delicious!