This wholesome sweet potato recipe will give you another reason to love this wonderful vegetable. Steaming the potatoes instead of boiling them makes this dish even more flavorful.
Servings: 4 - 6
- 6 medium sweet potatoes (about 4 pounds)
- 1 cup freshly squeezed orange juice
- 1 tablespoon cornstarch or flour
- 3/4 cup turbinado sugar, such as Sugar in the Raw
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly grated lemon zest
- 3 tablespoons butter substitute, preferably Earth Balance (may substitute with 3 tablespoons of canola oil and a dash of salt)
Preheat the oven to 350 degrees. Lightly grease a large flameproof casserole dish with nonstick cooking oil spray.
Peel the potatoes and cut them into 1/4- or 1/2-inch-thick slices. Place them in a steamer set in a large saucepan containing a small amount of barely boiling water. Cover and steam for 20 to 30 minutes or until the potatoes can be easily pierced with a fork. Transfer them to the casserole dish, layering evenly.
While the potatoes are steaming, prepare the glaze: Combine the orange juice and cornstarch or flour in a measuring cup and stir to mix well.
In a medium saucepan over medium-low heat, combine the sugar, salt, lemon zest and butter substitute; add the juice-cornstarch mixture. Increase the heat to medium and cook for about 5 minutes, stirring until the mixture forms a syrup thick enough to coat the back of a spoon. Pour over the sweet potatoes and cover the casserole with aluminum foil. Bake for about 45 minutes, basting occasionally, then remove the foil and bake for about 15 minutes.
Remove from the oven while you preheat the broiler; place the casserole on the top rack and broil for 5 to 6 minutes, until the top layer of potatoes is nicely browned. Serve hot.
From Levita D. Mondie-Sapp.
Tested by Pam Kendrick.
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