Citrus-Glazed Candied Sweet Potatoes combine the natural sweetness of the potatoes with a vibrant citrus glaze. Perfect for holiday tables or cozy family dinners, this dish brings a refreshing twist to a classic favorite.
The star of this recipe is, of course, the sweet potatoes. Their natural sweetness is enhanced by the glaze, and they become delectably tender when baked. The orange juice and lemon juice provide a zesty brightness that cuts through the richness, while the brown sugar and honey add depth of sweetness and help thicken the glaze. Butter adds richness and helps carry the flavors throughout the dish. Cinnamon and nutmeg contribute warmth and spice, making each bite cozy and comforting. The orange zest intensifies the citrus aroma, and a sprinkle of salt balances the flavors. Finally, pecans add a nutty crunch that elevates the texture.
These sweet potatoes pair beautifully with roasted turkey or glazed ham, making them a perfect addition to your holiday spread. They also work well alongside a fresh green salad with a light vinaigrette to balance the sweetness.
To start, preheat your oven to 375°F (190°C). While that's warming up, peel your sweet potatoes and slice them into 1/4-inch thick rounds. This thickness is perfect for absorbing the glaze while cooking evenly.
Next, grab a saucepan and combine your orange juice, lemon juice, brown sugar, honey, and butter. Set it over medium heat and stir occasionally until the butter melts and everything melds into a smooth, glossy mixture. Now's the time to stir in the cinnamon, nutmeg, salt, and orange zest, which will infuse the glaze with aromatic warmth.
Arrange your sweet potato slices in a single layer in a 9x13-inch baking dish. Pour the citrus mixture over the sweet potatoes, making sure each slice is well-coated. Cover the dish with foil to help the potatoes steam and bake for 30 minutes.
After 30 minutes, remove the foil and sprinkle the chopped pecans over the top. This step is where the magic happens; the pecans will toast slightly, adding that irresistible crunch. Bake for another 15 minutes or until the sweet potatoes are tender and the glaze is bubbling invitingly. Once done, allow the dish to cool for a few minutes before serving.
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