Ingredients for Sweet Potatoes In Tangy Sauce
- 2 lbs sweet potatoes, peeled and chopped into 1-inch cubes
- Sugar
- Brown Sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons cornstarch
- Unsweetened Pineapple Juice
- 2 tablespoons lemon juice
- 4 tablespoons (1/2 stick) unsalted butter
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How to Make Sweet Potatoes In Tangy Sauce
- Peel and chop 2 lbs sweet potatoes into 1-inch cubes.
- Place the chopped sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender but not mushy.
- Drain the sweet potatoes thoroughly and set aside.
- Preheat oven to 350°F (175°C).
- While the potatoes are cooking, prepare the glaze: In a medium saucepan, whisk together 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 tablespoon grated fresh ginger, and 2 tablespoons cornstarch.
- Gradually whisk in 1 cup pineapple juice and 2 tablespoons lemon juice. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes).
- Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter.
- Gently fold the cooked sweet potatoes into the glaze, ensuring they are evenly coated.
- Transfer the sweet potato mixture to a greased 9x13 inch baking dish.
- Bake for 50-60 minutes, or until the sauce is caramelized and the potatoes are tender and slightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
125g
Fat
3g
Carbs
15g
