Marmalade Glazed Sweet Potatoes

Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. I mean, really. Look at that shine!

Over the years, when we lived outside of the United States and away from family, we celebrated Thanksgiving with various groups of friends, some American, others not. When we lived in Paris, we hosted a fun dinner with friends and neighbors. I roasted the turkey, made quite a few side dishes and pecan pies and told everyone to bring the side dish or dishes it simply would not be Thanksgiving in their houses without.

All told, we were about 20 people, children included, and the array of side dishes was downright impressive. There was one dish I was completely unfamiliar with so I had to ask. Apparently creamed pearl onions is a must-have family side for my friend, Teresa.

That was in the days before internet but years later I remember looking it up and creamed pearl onions are a New England favorite. I’ve never made them myself but I remember them fondly from that one special dinner.

In my family, sweet potatoes are one of the must-have side dishes. My grandmothers would make them sweet and sticky, pouring on the Karo syrup with lots of butter. Truly, you could eat them for dessert. 

I like them less sweet, often just with a sprinkling of brown sugar. This recipe with marmalade and sherry vinegar is a little fancier but just as easy.  

Marmalade Glazed Sweet Potatoes

This recipe is wonderful made with butternut squash or pumpkin as well. You can use homemade or store-bought marmalade for this dish. 

Ingredients

2 lbs or 900g sweet potatoes – more or less

1 tablespoon olive oil

1/2 teaspoon flakey sea salt or to taste

1/4 cup or 80g thin cut orange marmalade 

2 tablespoons sherry or red wine vinegar

2-3 sprigs fresh thyme, plus more for garnish

2 tablespoons butter

Method

Drizzle the olive oil in a large non-stick pan where the sweet potatoes can fit in one layer. Peel and cube the sweet potatoes and add them to the pan.

Mix together the marmalade, vinegar and the thyme leaves in a microwaveable bowl. Add in the butter and warm in the microwave until the butter starts to melt. Stir till the butter is completely melted and set aside.

Over a medium to high heat, cook the sweet potatoes, tossing or stirring occasionally, until they are browned on many sides, about 8-10 minutes. Add in a few tablespoons of water, turn the fire down to a simmer and cover the pan for 5-6 minutes or until the sweet potatoes cubes are fork tender. 

Remove the lid and add in the marmalade vinegar mixture. Over a medium heat, cook it down carefully until the sauce thickens and the sweet potatoes are well glazed. 

Transfer to warm serving bowl and use a silicone spatula to spoon every last sticky drop of glaze over the sweet potatoes. 

Garnish with thyme, if desired.

Enjoy!

Today’s SundayFunDay theme is That Holiday Feeling! Many thanks to our host Rebekah of Making Miracles. Check out all the great recipes below to get you in the holiday mood!

• Caesar Coleslaw by A Day in the Life on the Farm/
• Crackled Ginger Cookies by Culinary Adventures with Camilla
• Gingered Shrimp Cups by Sid's Sea Palm Cooking
• Holiday Salad by Making Miracles
• Kohlrabi, Carrot and Spinach Salad by Cook with Renu
• Marmalade Glazed Sweet Potatoes by Food Lust People Love
• Parker House Rolls by Karen's Kitchen Stories
• Savory Aloo Masala French Toast Rollups by Sneha's Recipe
• Turkey and Cranberry Reuben Sandwich by Palatable Pastime

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