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country glazed sweet potatoes

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this recipe so I could use some of the VIETNAMESE CINNAMON I had ordered, to go with my Smothered Cabbage with Carrots & Onion Dinner. In my opinion there is a WORLD of difference in the aroma & flavor of this cinnamon when compared to regular. The Vanilla Bean Paste also blends well with the light corn syrup used in the recipe. When I first tasted this recipe the buttery flavor was so prominent, the taste of the syrup in the potatoes was like having a caramel sauce on a Sundae. The taste is magnificent, & so worth the extra money it cost to buy the Vietnamese Cinnamon. TRY IT!

(1 rating)
yield 6 OR MORE DEPENDING ON PORTION SIZE
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For country glazed sweet potatoes

  • 2 1/2-3 lb
    sweet potatoes, peeled & cut into large chunks
  • 6 Tbsp
    butter,softened
  • 1/2 c
    light brown sugar, or white sugar
  • 2/3 c
    light corn syrup
  • 1 Tbsp
    vanilla bean paste or vanilla extract
  • 1/3 c
    orange juice, apple juice or water
  • 2 tsp
    vietnamese cinnamon, or regular cinnamon

How To Make country glazed sweet potatoes

  • 1
    Peel and chunk potatoes into large chunk pieces. Place them in a large pot, cover with water and cook for 10 minutes only. Potatoes should be still firm to touch and not completely cooked through.
  • 2
    I used my electric skillet for the recipe this time, but I also love using a cast Iron skillet for it's even temperature cooking. Add in the corn syrup, vanilla Bean Paste, Brown Sugar, VIETNAMESE CINNAMON & soften butter, heat just until butter melts, then stir to blend mixture together.
  • 3
    Once butter is melted and mixture begins to slowly simmer, add in the orange juice, apple juice or water, and stir.
  • 4
    Now add in the partially cooked potatoes, lower the heat setting to low, and continue to cook slowly.
  • 5
    Continue cooking and stir to prevent potatoes from sticking to bottom of skillet, REMEMBER YOU MUST COOK SLOWLY, SO BE PATIENT. Glaze will gradually begin to caramelize and thicken, continue glazing and coating the potatoes, moving in skillet to prevent sticking to the bottom. Should take between 45 minutes to an hour, to peak at the optimum point.
  • 6
    Serve while still hot. You will not believe how much flavor these potatoes have.
  • 7
    NOTE: Vietnamese Cinnamon is also called Saigon Cinnamon, it has a higher oil content , is sweeter, and much more aromatic, & has a stronger flavor, you will notice the difference in how aromatic it is right away. My next project is Cinnamon Rolls.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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