Glazed Sweet Potatoes
Nothing says the Holidays like sweet potatoes!
Here’s a lighter version of a Holiday classic, Glazed Sweet Potatoes. It can be doubled easily for a larger group and has the added bonus of being able to be prepared ahead of time – perfect for holiday entertaining.
- 1/4 cup 100% Pomegranate Juice
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil plus 2 teaspoons for oiling the pan
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 pounds sweet potatoes (about 4 large) peeled and cut
- Fresh parsley
- Preheat oven to 375 degrees F.
- Add the 2 teaspoons of olive oil to a 9" by 13" ovenproof baking dish. With a paper towel, wipe the oil around the inside of the dish as well as the sides.
- In a small bowl, add the glaze ingredients and mix with a whisk until combined and smooth.
- Place the sweet potatoes in a single layer into the prepared baking dish. Pour the glaze over the potatoes and toss the potatoes in the glaze to entirely coat.
- Cover with aluminum foil and bake for 45 minutes, until tender - part way through the cooking, turn the sweet potatoes to ensure all sides are coated in the glaze. Once cooked to tender, remove the foil and cook for another 15 minutes.
- Transfer to a warm serving dish and garnish with roughly chopped parsley.
- This dish can be made the day before, simply cook for the first 45 minutes, remove from the oven and remove the foil. Allow the sweet potatoes to cool completely, then cover with plastic wrap and refrigerate. Remove the sweet potatoes from the refrigerator 30 minutes before you want to cook. Place the potatoes uncovered in a preheated 375 degree F oven and cook for 20 to 25 minutes.
- This glaze could also be used as a glaze for carrots or butternut squash.