One of My Favorite Recipes … Spiced Sweet Potatoes

Happy New Year!

I’m about to go make one of my favorite recipes for our New Year’s meal, and I thought I might as well share it with you. These spiced sweet potatoes go well with ham, turkey, chicken, is relatively healthy, and gets rave reviews whenever I make it. Reheats well. Even my teenagers like it!


Preparation time: 35 minutes

Cooking time: 55 minutes

Yield: 10 servings


This came from Raeanne Sarazen, a test kitchen director,

who adapted her mother’s “candied” sweet potato casserole

made with lots of brown sugar and holiday spices. She left

out the marshmallows that all her siblings enjoyed. It can be

made a day ahead and reheated before serving.

6 sweet potatoes, peeled

2 tablespoons cold water

1 1/2 teaspoons cornstarch

1 cup light brown sugar

6 tablespoons butter

Zest of 1 lemon

3/4 teaspoon salt

1/2 teaspoon each, ground: nutmeg, cinnamon,


3/4 cup chopped, toasted walnuts, see note

     1. Place sweet potatoes in large saucepan; add water to

cover. Heat to boil. Reduce heat to medium; cook until

potatoes are just tender, about 15 minutes. Drain; cool.

Slice 1/2-inch thick. Place in greased 13-by-9-inch

baking dish; set aside. (Can be done 3 hours ahead and

left at room temperature.)

    2. Heat oven to 425 degrees. Mix water and cornstarch

in small bowl until smooth; set aside. Heat sugar and

butter over low heat in small saucepan until sugar is

dissolved. Stir in lemon zest, salt, nutmeg, cinnamon and

cardamom. Stir in cornstarch mixture. Pour syrup over

potatoes; toss to coat well. Sprinkle with walnuts.

   3. Cover with foil; bake 20 minutes. Remove foil; stir

potatoes gently. Bake until liquid bubbles and potatoes

are glazed, about 10 minutes more.

   Test kitchen note: To toast walnuts, place them on

baking sheet; toast in 350-degree oven until light brown

and fragrant, about 15 minutes.

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