Roasted Sweet Potatoes with Cider Glaze Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs sweet potatoes
5 tbsp. unsalted butter
1-1/2 tsp. salt
1 tsp. black pepper
3 c. sparkling apple cider
Sliced Almonds - Roasted or Toasted
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Directions: |
Directions:Preheat oven to 450º.
Line 2 baking sheets with no-stick aluminum foil or spray regular foil with no-stick cooking spray.
Peel and cut sweet potatoes into 1-inch cubes. In a large bowl toss the sweet potatoes with the melted butter, and season with salt and pepper. Spread in one layer on the baking sheets. Roast, stirring occasionally for 40 to 50 minutes or until potatoes are lightly browned and tender when pierced with a knife. Remove from oven, reduce heat to 350 degrees.
While potatoes are roasting, bring the cider to a boil in a small saucepan and boil until reduced to 1/2 cup.
Transfer the potatoes to a bowl and toss with the reduced cider. Return the potatoes to the baking sheets (or to a large casserole dish, uncovered) and continue baking for 10 minutes to glaze. Garnish with the sliced almonds. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:1-1/2 hours |
Personal
Notes: |
Personal
Notes: I was looking for an Easter holiday sweet potato recipe that didn't call for sugars, when I came across this glaze idea in a Farmer's Market Guide and Cookbook. The sweet potatoes were a big hit! I made a few tweaks to the recipe to cut down on the preparation time as well as acquiring readily available ingredients. Plain apple cider is seasonal and not always available and toasted/roasted almonds can be found in the produce department.
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