Candied Sweet Potatoes With Sherry-Jam Glaze
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Sides Tender parboiled sweet potatoes coated in a rich sherry, apricot jam, and honey glaze, then baked until caramelized and bubbly.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | 15 mins | 6 Servings |
🔪 Key Equipment
- Saucepan
- Wire whisk
- Baking pan
- Fork
- Knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | Sweet Potatoes | Parboiled, peeled, and halved lengthwise |
| 1 cup | Cream Sherry | None |
| 1/2 cup | Apricot Jam or Peach Jam | None |
| 1/2 cup | Honey | None |
| 1 dash | Nutmeg or Cinnamon | None |
| 1 tablespoon | Cornstarch | None |
| As Needed | Butter | For greasing the baking pan |
Instructions
Step 1: Prepare the Glaze
- In a saucepan, combine the 1 cup cream sherry, 1/2 cup apricot jam (or peach jam), 1/2 cup honey, 1 dash nutmeg (or cinnamon), and 1 tablespoon cornstarch.
- Cook over low heat, stirring constantly, until the mixture has thickened into a glossy syrup.
Step 2: Parboil and Prep Potatoes
- Parboil the sweet potatoes for about 20 minutes, or until they are just tender enough to be pierced with a fork.
- Let the potatoes cool completely, then peel them and cut them in half lengthwise.
- Place the sweet potato halves, flat side down, in a small, well-buttered baking pan.
Step 3: Bake and Glaze
- Spoon the prepared sherry-jam glaze over the sweet potato halves, ensuring they are well-coated.
- Bake in a preheated oven at 350°F for 20 minutes.
- After 20 minutes, turn the sweet potato halves over and spoon more of the glaze on top. Continue baking until caramelized and fragrant.
💡 Make-Ahead & Storage: The glaze can be prepared up to 2 days in advance and stored in the refrigerator; reheat slightly before using.
Original Recipe Scan
