Pineapple-Honey Glazed Sweet Potatoes

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Pineapple-Honey Glazed Sweet Potatoes

 

6 medium sweet potatoes, about 6 ounces each

1/2 cup honey

1/2 cup pineapple juice

1/2 cup each white sugar and brown sugar, packed

3 tablespoons butter or margarine

1 tablespoon orange zest or lemon zest

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

 

Select sweet potatoes that are uniform in size for

even cooking. Wash. In a Dutch oven, cover sweet

potatoes with cold water. Bring to boil. Reduce heat;

simmer until just tender yet firm, about 20 minutes.

Drain; refrigerate to cool slightly. Sweet potatoes

can be boiled and refrigerated 1 to 2 days in advance.

In same Dutch oven, combine honey, pineapple juice,

white and brown sugar, butter, zest, cardamom and

ginger. Cook over medium-high heat, stirring

occasionally, until mixture comes to a boil. Reduce to

simmer and simmer until reduced slightly, about 15

minutes.

Peel yams; cut into thick slices. Add sweet potatoes

to glaze; using a rubber spatula, toss carefully to

completely coat with glaze. Cook, uncovered, over low

heat until yams are glazed, about 25 minutes. Serves 6

to 8.

 

 

 

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