Tender Dutch Oven Sweet Potatoes with Brown Sugar Glaze
My Dutch Oven Glazed Sweet Potatoes is a dish that can be enjoyed for special holiday gatherings such as Thanksgiving and Christmas lunch or dinner, while also serving as a tasty midweek family veggie side dish.
The syrupy-sugar cinnamon glaze makes these tender sweet potatoes absolutely mouth-watering, giving you the flexibility of leaving the recipe as is or adding a little extra decadence with the addition of chopped nuts just prior to serving!
Leftovers store well, and you even have the option of freezing this dish in advance, saving you time when hosting the holidays or just giving you one less thing to cook up for the family!
CAN I MAKE THESE GLAZED SWEET POTATOES AHEAD OF TIME?
Yes! This dish can be 1-2 days in advance and will still taste just as delicious as when freshly cooked.
Make sure that you allow the sweet potatoes to cool completely before storing in the refrigerator, covered with plastic wrap. Reheat your cooked glazed sweet potatoes in the oven just prior to serving.
HOW LONG WILL LEFTOVER GLAZED SWEET POTATOES LAST?
Leftovers will last for up to 5 days when stored in an airtight container in the refrigerator.
CAN I FREEZE GLAZED SWEET POTATOES?
Yes, you can! To freeze it, first, allow the baking dish to completely cool to room temperature and then store it in the freezer or store leftovers in a sealed container to store in the freezer.
These glazed sweet potatoes should be eaten within 2 months of freezing for best taste.
To reheat, thaw in the refrigerator overnight. Reheat in the oven, covered with aluminum foil, and bake for about 15 minutes or until hot throughout.
WHAT CAN I SERVE WITH GLAZED SWEET POTATOES?
This delicious dish is ideal for the holidays such as Thanksgiving and Christmas but honestly, you can serve this any time of the year to pair with various meats, fish and salads. Here are some typical meals to pair these sweet potatoes with:
- Roasted or slow cooker chicken
- Pork Chops
- Roasted Thanksgiving turkey
- Meatloaf
TIPS FOR MAKING GLAZED SWEET POTATOES
- If you don’t have sweet potatoes or wish to make this dish with a different vegetable, consider using carrots or butternut squash instead.
- Pancake syrup can be used in this recipe instead of maple syrup but I do recommend trying to source pure maple syrup since most pancake syrups contain ingredients such as corn syrup and artificial maple extract.
- A delicious addition to this recipe would be chopped nuts such as pecans or walnuts.
- I’ve added cinnamon to these glazed sweet potatoes but you can also add in nutmeg too. Some people even like to add some mini marshmallows as a topping to this type of dish. If you do, make sure to keep a close eye on the marshmallows so that they don’t burn.
- You can either bake this dish ahead of time to reheat just prior to serving or you can prepare the sweet potato ahead of time (the day before) and assemble the dish to bake just prior to serving.
Ingredients
Method
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks.
- Preheat the oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes.
- Bake, uncovered, 30-40 minutes or until heated through.
