Orange-Glazed Sweet Potatoes

By Yankee Magazine

May 23 2002

This recipe for orange-glazed sweet potatoes is quick, easy, and a very good way to prepare the orange-hued spud. You can used canned or fresh potatoes for this recipe. We love it with turkey and roast chicken. Try the sauce over grilled ham steaks or grilled chicken, too. To save time at the last minute, make the sauce a few days ahead and refrigerate until you’re ready to use it.


6 servings


6 sweet potatoes or 1 can (15 ounces) vacuum-packed sweet potatoes
(no syrup)
3 tablespoons butter
1 tablespoon cornstarch
1 cup orange juice
1/3 cup white sugar
1/3 cup light brown sugar
pinch of salt


If you are using fresh sweet potatoes, cook in boiling salted water for 30 minutes. Peel. Slice the canned or freshly cooked potatoes in half lengthwise. Place in a casserole dish and set aside.

Preheat the oven to 350 degrees F.

In a small saucepan, melt the butter. Add the cornstarch and stir until dissolved and smooth. Add the orange juice, stirring constantly. Then add the sugars and salt. Cook over medium heat, stirring constantly, until the sauce is thickened.

Pour the sauce over the sweet potatoes. Bake for 30 minutes.

Serve hot.