Orange Glazed Sweet Potatoes

Thanks to the smoked paprika and red pepper, this dish offers the perfect combination of sweet and spicy. The twice-roasted method makes these potatoes extra creamy on the inside while perfectly glazed on the outside. Florida Orange Juice (FLOJ) and sweet potatoes both provide a double dose of nutrients called carotenoids, such as beta-carotene and beta-cryptoxanthin, which are precursors to vitamin A. Vitamin A is essential for maintaining eyesight and plays a role in supporting a healthy immune system.

This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program. Click for more FLOJ recipes!

SERVINGS: 5
SERVING SIZE: 6-7 wedges
PREP TIME: 10 minutes
COOKING TIME: 35 minutes

Ingredients

1 cup Florida Orange Juice (fortified with calcium and vitamin D)
5 medium sweet potatoes, scrubbed clean (1096 grams)
1 ½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon smoked paprika
Pinch of red pepper flakes (less than 1 gram)
1 tablespoon brown sugar, packed (17 grams)
1 teaspoon cornstarch
1 tablespoon warm water
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon fresh parsley, chopped

Instructions
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper. Cut sweet potatoes into wedges and place on baking sheet. Drizzle with olive oil and toss to coat each piece in oil. Arrange wedges into a single layer. Bake for 30-35 minutes or until fork tender.

While potatoes are baking, melt butter in a small saucepan over medium-high heat. Add FLOJ, paprika, red pepper, and brown sugar. Stir well. In a small bowl, whisk together the cornstarch and water. Bring mixture to a simmer. Stir in the cornstarch slurry. Simmer for 18-22 minutes or until sauce has thickened and reduced to ¾ cup.

Once potatoes are done baking, remove from oven and turn oven temperature up to 450 degrees Fahrenheit. Transfer potatoes to a baking dish. Pour sauce evenly over the baked potato wedges. Bake for another 10 minutes or until sauce is bubbling. Sprinkle with sea salt and ground black pepper. Garnish with chopped fresh parsley if desired.

NUTRITION PER SERVING: CALORIES 237; TOTAL FAT 9g; SAT. FAT 4g; CHOL. 12mg; SODIUM 284mg; CARB. 37g; FIBER 5g; SUGARS 16g; PROTEIN 3g; POTASSIUM 745mg; PHOSPHORUS 99mg

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.


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