This delicately sweet side dish recipe is a great way to prepare sweet potatoes for your holiday meal.
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3 tablespoons Land O Lakes® Butter, melted
3 tablespoons orange marmalade
1 tablespoon country-style Dijon or stone ground mustard
2 teaspoons honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 pounds sweet potatoes, peeled, cubed 3/4-inch
Heat oven to 375°F.
Combine all ingredients except sweet potatoes in ungreased 2-quart glass baking dish; mix well. Add sweet potatoes; toss to coat.
Cover; bake 40-45 minutes or until sweet potatoes are tender. Stir gently before serving, salt to taste.
Add chopped apples along with the sweet potatoes.
Explore reviews fromour online community
I liked the simplicity of this dish and a change from the usual
sweet potato pie/casserole. The only think it lacked was a
certain sweetness. We added brown sugar - ya gotta have
brown sugar w/sweet potatoes!
I leave out mustard, cinnamon, & nutmeg, But add 1 Tbsp of light brown sugar, then top with a can of drained sliced peaches in heavy syrup before I bake them.
My family loves sweet potatoes & peaches, Baked hot or just cold peaches on top after they are baked. I have also made this recipe in a covered skillet on low heat with canned sweet potatoes also, you must turn potatoes till they are heated and coated well.
Loved this recipe because I do not like using marshmallows or too much sugar. Didn't have marmalade so I used apricot jam. Delicious!
I was looking for a different recipe without marshmallows. I tested it on my husband and he liked it. I used it for last Thanksgiving and it was a big hit! My mother-in-law asked me to make it again this year.
Squash and sweet potatoes bring a welcome bit of bright fall color to the table — for a holiday or just a weeknight. Go sweet or savory; either way, these side dishes are big on flavor.