Tipsy Glazed Sweet Potatoes


6 servings


  • 6 medium sweet potatoes
  • Water as needed
  • ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute
  • 3 tablespoons cornstarch
  • ¼ cup butter or margarine, at room temperature and cut in pieces
  • 3 tablespoons bourbon or dark rum or orange juice
  • ½ teaspoon cinnamon or to taste
  • ¼ teaspoon nutmeg or to taste
  • Pinch of salt

  • Pecan halves or coarsely chopped pecans as desired (optional)


In a deep large heavy saucepan, cook sweet potatoes in water to cover over moderate to high heat just until fork tender, about 25 minutes.  Do not overcook; sweet potatoes should not be soft and mushy.  Cool sweet potatoes until easy to handle, then peel and cut horizontally into ¼ to ½-inch thick slices.  Set sweet potatoes aside while preparing sauce/glaze. (Or, prepare sauce/glaze while cooking sweet potatoes.)


In a medium heavy saucepan, combine sugar and cornstarch; gradually add 1½ cups water, blending well. Add butter, bourbon, or rum, or orange juice, cinnamon, and nutmeg, mixing well.  Cook, stirring constantly, over moderate heat until sauce is thickened, smooth, and bubbly hot.


Arrange potatoes in a 10 x 6 x 2-inch baking pan/dish or other casserole dish lightly coated with non-caloric vegetable cooking spray.  Evenly spoon sauce/glaze over sweet potatoes.  Bake in a preheated slow oven (325 degrees F.) for 20 minutes or until sauce is bubbly hot.  May scatter pecan halves or coarsely chopped pecans as desired over glazed sweet potatoes during last 7 to 8 minutes of baking, if desired. Serve immediately.

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