Brown Sugar-Glazed Sweet Potato Wedges
Make this tasty side dish up to two days ahead, and store, covered, in the refrigerator. Reheat at 350°, covered, for 20 minutes or until heated through; if desired, finish the dish under the broiler to recrisp the edges of the potato.
Yield: 12 servings (serving size: 2/3 cup)
- 1/4 cup unsalted butter
- 3/4 cup packed dark brown sugar
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 (3-inch) cinnamon stick
- 4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
- Cooking spray
Preheat oven to 400°.
Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan coated with cooking spray. Bake at 400° for 40 minutes or until tender, stirring after 20 minutes.