Orange Glazed Baked Sweet Potato Slices are bathed with fresh ginger and orange glaze pepped up with orange marmalade, brandy, dijon mustard and thyme. Visually this dish looks impressive, yet it’s super easy to prepare.
Our Orange Glazed Baked Sweet Potato Slices soak up all of the delicious glaze and cooks until the potatoes are tender and gloriously tinged with chewy caramelised golden bits of sweet potato deliciousness.
Best of all it’s easy to prepare for a holiday special occasion, looks impressive and it can be prepared ahead of time ready for when you want to bake it. Gotta love that! 🥰
At a Glance This Is What You Need To Make Orange Glazed Baked Sweet Potato Slices
orange-fleshed sweet potatoes
fresh thyme or rosemary
fresh orange juice
Sweet potatoes are lower in carbs and higher in fibre than potatoes. They bake up sweet (which I guess is why they’re called ‘sweet potatoes’), are super delicious, and incredibly versatile.
At their simplest, you can bake them whole without peeling them till they’re soft, split them and spoon with a good dollop of Greek yogurt mixed with some fresh herbs. We particularly like fresh dill and yogurt. Dill freezes beautifully so it’s a great standby as we always have yogurt in the refrigerator.
Or…… going to the other end of the spectrum, sweet potato makes the most amazing desserts, think pumpkin pie all spiced up and golden. It’s just so versatile, equally popular served as a vegetable that’s baked, mashed, steamed or candied.
Check out our Festive Pineapple Glazed Ham with Candied Sweet Potatoes, Candied Sweet Potatoes, or our Roasted Sweet Potato Avocado and Pickled Ginger Salad for some more delicious ways to serve sweet potatoes.
How To Select Sweet Potaotes
Look for potatoes that have smooth skins, with a firm texture. Pick over the sweet potatoes and look for potatoes that have a mostly uniform thickness, with no bruises, or cracks. What you want is to have each slice roughly the same size to achieve an even potato spiral.
You Say Potato…
Depending on where you live orange, or red sweet potatoes are often called ‘yams’. Whatever you call them just don’t use the white, or purple varieties as they cook up dry and starchy, and thats definately not what we’re after here.
Slicing Sweet Potatoes
By far the quickest way to slice the sweet potatoes is to use a mandolin. A mandolin will give you consistent, even-sized slices. Failing that a good sharp knife will do the trick.
What you’re looking for here are slices that are pretty much uniform in size. You may need to trim the narrow ends of the potato and use those bits for another recipe so you get even-sized pieces.
Preparing Orange Glazed Baked Sweet Potato Slices Ahead of Time
You can go right ahead and prepare this dish ahead of time. Make the glaze and toss the sweet potato slices in the glaze. Lightly oil your pan and spiral the potatoes then cover with foil and pop the frypan in the fridge.
The remaining glaze can be reduced ahead of time and refrigerated until you’re ready to brush on the glaze.
You may find that the reduced glaze has set in the pan, don’t panic as you can add a tablespoon of water to the pan and then gently warm over low heat until the glaze is loose enough to spread on the sweet potatoes.
This can be done 2 days ahead of baking. Got to love that!
Reducing The Glaze
The glaze is delicious once reduced. The flavours of orange, ginger, brandy, mustard, thyme and marmalade reduce down to a syrupy, delicious consistency. Once brushed onto the potatoes the glaze starts to caramelise with the sugar in the marmalade and tinge the potatoes to become gloriously sticky, and slightly chewy on top.
Watch How To Make Orange Glazed Baked Sweet Potato Slices
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Can I Bake Ahead Of Time
This dish is best cooked, then served. As the sweet potato texture is soft yet caramelised and sticky on top it doesn’t reheat that well. Mind you it will still taste great, but it won’t be as ‘on point’ as if you served them straight from the oven.
We’ve eaten these potatoes cold and they’re just as tasty. Mind you we’ve also reheated leftovers in a frypan and served them up but the whole dish loses its visual appeal. Tasty, but just not looking the best!
Don’t forget to rate this recipe and let us know what you thought when you make these fabulous Orange Glazed Baked Sweet Potato Slices in the reviews below.
Orange Glazed Baked Sweet Potato Slices are bathed with a fresh ginger and orange glaze pepped up with orange marmalade, brandy, dijon mustard and thyme.
Visually this dish looks impressive, and the best part, it's delicious and super easy to prepare.
- 1kg sweet potatoes with orange flesh (2 pounds)
- 1/2 cup fresh orange juice
- 2 tablespoons brandy
- 30g butter, melted (1 ounce)
- 2 tablespoons freshly grated ginger
- 1/2 cup orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 tablespoon vegetable oil
- preheat oven to 180c on bake, not fan (355f)
- brush a 20cm cast iron frypan with oil (8 inch)
- slice potatoes into thin even slices
- in a bowl large enough to toss the potatoes add orange juice, brandy, butter, ginger, marmalade, mustard and thyme and whisk till blended
- toss potatoes through the glaze making sure to coat each individual slice - a pair of rubber gloves comes in handy for this
- make stacks of the slices and lay them around the outside of the frypan working your way to the centre - see video
- cover frypan with foil and cook for 20 -25 minutes until the potatoes are starting to soften when tested
- meanwhile put remaining glaze ingredients into a small saucepan and reduce over medium heat till glaze is a syrupy consistency (around 5 minutes) then remove from heat
- remove potatoes from the oven and discard the foil (you may need to pour off any condensation juices that are in the pan) - see note below
- brush potatoes generously with glaze and return to oven for 10 minutes - it helps to set a timer
- repeat glazing and baking until the potatoes are tender and the glaze is glossy and starting to caramelize
- serve and enjoy!
- The foil covering the potatoes will create steam which will produce liquid in the pan. Pour this juice off, and add it to the glaze and reduce until syrup-like.
Amount Per Serving Calories 228Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 132mgCarbohydrates 43gFiber 5gSugar 23gProtein 3g
Nutritional information provided here is only intended as a guide.