University of Illinois Extension

Pineapple-Honey Glazed Sweet Potatoes

In the southern part of the United States, long slender, dark reddish, sweet potatoes with orange flesh are called "yams." It is a name adopted by the southerners to differentiate between their sweeter variety and the pale, thick, starchier, variety from other parts of the country. However sweet potatoes are not yams.

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

1. 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.

2. 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.

3. 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.

Nutrition Facts per serving: 12 servings per recipe; 1/2 cup serving size; 200 calories (25 calories from fat) 3g total fat; 10mg cholesterol; 45mg sodium; 43g carbohydrate; 2g dietary fiber; 1g protein