Valencia Orange Glazed Sweet Potatoes

by Heather on March 28, 2012

Did y’all know it’s Friday?

Oh?  You did?  GOOD!  See yesterday I had that thing happen that no one likes, everyone dreads, and it kills the dreams of those it happens to.

 

I thought it was Friday.  But ’twas Thursday instead.

 

Sigh.

Is there ever a letdown that is so gigantic as the moment that you realize you’re still a day away from the weekend?  Me and my sources would agree that there is not, in fact, a greater momentary letdown than that.  Who cares if so far my sources are my sweet puppies and Nate thinks that maybe I’m just overreacting a tad?  I don’t have a terrible job, I like the people that I work with, but those weekends…they are so elusive and fun, relaxing and exciting, and filled with the wonders of sleeping in, getting things done, FOOTBALL (praise the Lord that basketball season is finally over! – Nate, just ignore the fact that I said that) and cooking.

 

Yes, weekends are magical.  And now we are all actually going to experience the beauty of Saturday tomorrow rather than 2 days from now.  Amen.

As for these sweet potatoes…what does all my YAMmering (ha!) about the weekend have to do with them?  Well, nothing really, although they’re a great option for something to make on the weekend or to put on your Thanksgiving table.  You need a little time, a little love, and a little orange juice…and then just like your heart rejoices at the site of 5 o’clock on a Friday afternoon, so your tastebuds will rejoice at the flavor of these sweet potatoes!

VALENCIA ORANGE GLAZED SWEET POTATOES

  • 4 medium sweet potatoes, peeled and chopped
  • 1/2 cup fresh squeezed orange juice (about 2 oranges) + the zest from one orange (I used Valencia oranges but you could certainly use any kind you have on hand)
  • 1/4 cup hot water
  • 1/4 cup brown sugar
  • dash of nutmeg
  • pinch of salt
  • 2 Tbsp butter

Preheat oven to 350.  In a bowl whisk together the hot water and brown sugar until sugar is dissolved.  Add the orange juice, nutmeg and salt and whisk until combined.  Add the cubed sweet potatoes and toss to coat.  Butter a baking dish thoroughly and then pour all of the potatoes and liquid in.  Bake at 350 for 45-60 minutes, stirring every 10 minutes or so.  You want the liquid to reduce significantly until there’s about 1/4 cup left and the potatoes are soft.  Serve hot!

Ah yes, welcome weekend.  You were sorely missed this week!

 

Happy Friday y’all!

 

**This is a re-posting being used in a recipe contest…sorry for the confusion!**

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