I have the sweet potatoes of ALL sweet potatoes for you today. Oh my gosssh! I adore sweet potatoes and could eat them every day—especially these gorgeous little rounds! Let’s be honest, sweet potatoes are delicious all on their own, but these ones here are over the top.
These little beauties are…
These just might be the best tasting sweet potatoes EVER! <– BIG words, but soooo true. Promise. They are right up there at the very top with my Sweet Potato Pecan Casserole. Ah-mazing!
To make the potatoes, all you have to do is boil them whole, peel them, and cut them into rounds. Am I the only person that has never boiled sweet potatoes (or regular potatoes) whole? So, so easy. Boiling the potatoes takes about 25-30 minutes, but it’s all hands-off time, so no biggie.
The Spicy Orange-Lime Syrup is made with water, brown sugar, orange juice, lime juice, and red pepper flakes. Just these few ingredients pack a mega punch. Did I mention the syrup can be made in just a few minutes? Yep, an absolute breeze.
So once you cut the potatoes, all you have to do is line them up in a baking dish and pour the delicious syrup right over top. This is one time I recommend you lick the entire pot clean. Too good not to! I may or may not have licked my plate clean. :) This syrup is like a dream!
Next up, you bake the potatoes for 25 minutes or so, just until the syrup thickens a bit and the potatoes are as smooth as butter.
These sweet taters are on my list for Thanksgiving this year. No doubt about it! But until then…you can bet I’ll be making these over and over. Now go get ‘em!
- 3 lbs. sweet potatoes—whole + unpeeled
- 4 tbsp. unsalted butter
- ¾ cup brown sugar
- ½ cup orange juice
- ¼ - ½ tsp. red pepper flakes (depends on how spicy you want the syrup)
- Juice of 1 lime (about 2 tbsp.)
- Add the whole sweet potatoes to a large pot and cover them with water. Set the pot over medium heat and let the water come to a boil.
- Once the water is boiling, reduce the heat to low and let the potatoes simmer for 25-30 minutes, or until a knife easily slides in and out. Drain the potatoes and let them cool.
- Preheat the oven to 425 degrees. Spray a 9x13 glass baking dish with non-stick spray and set it aside.
- To a small pot set over medium heat, add the butter and let it melt. Add the remaining ingredients and whisk to combine. Let simmer for about 4 minutes. Remove from heat and set aside.
- Carefully peel the cooled potatoes and cut them into ½-inch rounds. Line the rounds in the prepared baking dish—they’ll overlap just a bit.
- Pour the syrup over top of the potatoes and bake them for 20-25 minutes. Halfway through baking, remove from oven and spoon some of the syrup from the baking dish on top of the potatoes.
- Serve hot.
Source: Slightly adapted from Pati’s Mexican Table