Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pineapple-Honey Glazed Sweet Potatoes
- add review
- #80134
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 medium sweet potatoes (about 6 ounces each)
1/2 cup honey
1/2 cup pineapple juice
1/2 cup white sugar
1/2 cup brown sugar, packed
3 tablespoons butter or margarine
1 tablespoon orange or lemon zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
directions
Select sweet potatoes that are uniform in size for even cooking. Wash.
In a Dutch oven, cover sweet potatoes with cold water. Bring to boil. Reduce heat; simmer until just tender yet firm, about 20 minutes.
Drain; refrigerate to cool slightly. Sweet potatoes can be boiled and refrigerated 1 to 2 days in advance.
In same Dutch oven, combine honey, pineapple juice, white and brown sugar, butter, zest, cardamom and ginger. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce to simmer and simmer until reduced slightly, about 15 minutes.
Peel yams; cut into thick slices. Add sweet potatoes to glaze; using a rubber spatula, toss carefully to completely coat with glaze.
Cook, uncovered, over low heat until yams are glazed, about 25 minutes.
added by
sunnysouthern
nutrition data
297 calories, 5 grams fat, 65 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments