Glazed Sweet Potatoes

By Vallery Lomas

Glazed Sweet Potatoes
Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff
Total Time
1 hour
Rating
4(145)
Notes
Read community notes

Less sugary than traditional candied yams, these sweet potatoes rely on the natural sweetness of pineapple juice, with just a hint of brown sugar to form a syrup that’s flavored with vanilla and cinnamon. The pineapple adds some tangy acidity that further balances the sweetness of the potatoes and the syrup that coats them. By parboiling the sweet potatoes before baking them in this recipe (which can be done a day or two ahead), you’re cutting down the cook time — and ensuring that you’ll get fork-tender spuds. This dish is finished on the stovetop, which helps the syrup to thicken and come together quickly.

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Ingredients

Yield:4 to 6 servings
  • 4medium sweet potatoes (about 1½ pounds total)
  • ¾cup pineapple juice
  • ¼cup packed light or dark brown sugar
  • 1teaspoon vanilla extract
  • ½teaspoon ground cinnamon
  • 4tablespoons unsalted butter, cut into small pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

184 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 2 grams protein; 51 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and peel the sweet potatoes, then cut crosswise into ½-inch-thick disks. Transfer the sweet potatoes to a medium or large saucepan and cover with water. Bring the sweet potatoes to a boil, then reduce the heat to medium. Cook until the sweet potatoes are al dente and you can pierce their flesh with a fork with pressure, about 5 minutes. Transfer the sweet potatoes to a large, oven-proof cast-iron skillet or Dutch oven.

  2. Step 2

    Heat the oven to 375 degrees. Add the pineapple juice, brown sugar, vanilla and cinnamon to the skillet. Cook over medium until the sugar has dissolved; stir to combine. Arrange the sweet potatoes evenly in the skillet, then add the butter pieces on top.

  3. Step 3

    Use an oven mitt to transfer the skillet to the oven and bake the sweet potatoes, uncovered, stirring occasionally, until tender and their flesh easily yields to the tines of a fork, 30 to 35 minutes.

  4. Step 4

    Transfer the skillet to the stovetop and bring the liquid to a boil, then reduce to a hearty simmer. Cook, until the liquid forms a thick syrup and coats the sweet potatoes, about 3 minutes. Serve warm.

Ratings

4 out of 5
145 user ratings
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Cooking Notes

Talkinrobin

No need to heat ingredients then add sweet potatoes. After parboilng the sweet potatoes I just put everything altogether in a casserole and bake til potatoes are soft. They stay well in the fridge for a few days and just need to be heated up before serving. (sometimes I use OJ if I don't have pineapple juice). Less sweet but just as delicious as candied sweets.

Eegulleye

I liked that these were less sweet than many other recipes, and the flavor combo was good. Con: I found the back and forth from oven to stovetop was less convenient than a traditional prep and bake method, especially when trying to attend to another dish on the stovetop.

Heather

These are seriously delicious. I used a high quality cold pressed pineapple juice and doubled the sauce, using vegan butter to accommodate a dairy allergy. I only prepared the sauce on the stove then dumped everything in a covered Pyrex and baked until cooked through. This method didn’t really produce a glaze but was easy, low maintenance and the flavor was incredible. Everyone raved, there were zero leftovers from my dinner party.

MM

For a sugar and dairy-free version, I found it sweet enough with just the pineapple juice and subbed coconut oil for the butter.

Miriam

What is the advantage of baking the potatoes in the oven after they have parboiled? Does it keep them more firm?

Susan T

I noticed the citrus glazed sweet potato recipe is no longer on circulation on NYT. What a shame! As an American living in the UK, it’s been a favorite thanksgiving dish of my UK family…a sweet but not too sweet alternative to candied yams.

George Aye

The sweet potatoes got mushy quickly. Not sure how to stir them without them breaking up. Next time I will follow the comments and just put them in the oven with the sauce!

Pat K

OK - Parboiling over cooked them. I would just bake them.

Heather

These are seriously delicious. I used a high quality cold pressed pineapple juice and doubled the sauce, using vegan butter to accommodate a dairy allergy. I only prepared the sauce on the stove then dumped everything in a covered Pyrex and baked until cooked through. This method didn’t really produce a glaze but was easy, low maintenance and the flavor was incredible. Everyone raved, there were zero leftovers from my dinner party.

Chrissy

These were alright, but couldn't complete with the other preparations of sweet potatoes on my thanksgiving table. Not sweet enough for those of us with a sweet tooth, but still too sweet for those who aren't generally into sugary sweet potatoes. The last leftover to get finished. I probably wouldn't make again.

jf brady

I wouldn’t even boil the potatoes. Why cook off their flavor. I’d just put everything in the pan in the over and go from there. You’ll need to cook a few extra minutes.

Babette

A nice alternative to the marshmallow-slathered version of sweet potatoes (although I love those too!). Added 1/2 teaspoon of Diamond Crystal to step 2 and it really improved the flavor. I don't bother heating the mixture on the stovetop before pouring it on the potatoes; it's unnecessary. Mix it in the measuring cup and just pour it on. Limit potatoes to no more than 1-1/2 pounds of potatoes for the best ratio of syrup to potatoes.

Debbie S.

I'm allergic to pineapple. Is there a reasonable substitution?

Angelina

try 1/2 c. orange juice w/ 1/4 c. lemon juice

Bob R.

Use pancake syrup, a little cinnamon, and butter. Mix everything in a pan, heat until you can't stand it anymore, and then eat it.

Talkinrobin

No need to heat ingredients then add sweet potatoes. After parboilng the sweet potatoes I just put everything altogether in a casserole and bake til potatoes are soft. They stay well in the fridge for a few days and just need to be heated up before serving. (sometimes I use OJ if I don't have pineapple juice). Less sweet but just as delicious as candied sweets.

Eegulleye

I liked that these were less sweet than many other recipes, and the flavor combo was good. Con: I found the back and forth from oven to stovetop was less convenient than a traditional prep and bake method, especially when trying to attend to another dish on the stovetop.

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