This Pennsylvania Dutch sweet potato recipe is a simple preparation. The sweet potatoes are steamed until just tender, then they’re baked with a combination of butter, brown sugar, salt, and water. The buttery sweet mixture leaves the sweet potatoes perfectly cooked and glazed.
What to Serve With Sweet Potatoes
- Sweet potatoes pair well with a variety of dishes. Here are a few options:
- Roasted Meat: Serve sweet potatoes alongside roasted chicken, turkey, or ham.
- Grilled Meat: Sweet potatoes add a lively, flavorful component to a meal of grilled pork chops or steaks.
- Grains: Serve cooked glazed sweet potatoes with grain dishes, such as polenta, quinoa, rice, or farro.
Glazed Sweet Potatoes
Elevate your meal with these brown sugar glazed sweet potatoes. How to make this dish that pairs beautifully with poultry, meat, and grains.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Sweet Potatoes
- Method: Bake
- Cuisine: Pennsylvania Dutch
Ingredients
Scale
- 6 medium sweet potatoes, about 2 pounds, washed and peeled
- 6 tablespoons butter, plus more for the baking dish
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup hot water
- 1 cinnamon stick, optional
Instructions
- Place a steaming basket in a pot; add 2 inches of water and bring to a boil. Place the sweet potatoes in a pot and cook for about 15 to 20 minutes or until just tender.
- When the sweet potatoes are cool enough to handle, peel them and cut them into crosswise slices about 1/2-inch thick.
- Position the rack in the center of the oven and heat to 350 F. Butter a 9-by-13-inch baking dish
- Combine the butter, brown sugar, salt, and 3/4 cups of water in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 to 2 minutes until the sugar has dissolved.
- Arrange the sweet potato slices in the prepared baking dish. Pour the brown sugar mixture over the slices. If desired, add a cinnamon stick.
- Bake the sweet potatoes for 30 to 45 minutes or until potatoes are fork tender.
